Better for you French Toast

As the only daughter, out of five kids, my next statement should will not come as a suprise to you.  My mother moved in with me, yesterday.  What may shock you is that I am not happy about it.  It isn't that I don't love my mother, because that's certainly not the case.  I love my mother very much. 

The problem is that for 29 years I've been taking care of people, in one form or another.  So, when Catherine, my youngest, graduated from high school in June, I was elated.  You could even say, I was tickled pink.  I finally had my life back.  I've done my duty as a parent (well, the part that I was legally obligated to do anyway).  I was going to turn her bedroom into "The Naked Room" (I've referenced this before; it's from the movie 'Failure to Launch').

However, my mother is at a point in her life that she cannot live alone.  She's needs help.  She's a diabetic, has other has medical issues, balance problems, and very little stamina.  She's not sickly, but she's not well ... enough.  Sigh, so how, as the only daughter, do I turn my back.  I don't; I can't.

So, my mother moved in with me yesterday and I lost my Naked Room.  And this morning, I made her French Toast.  I changed everything I knew about it, so I wouldn't feel bad about giving it to her.

2 whole eggs
3 egg whites
1 cup skim (fat free) milk
1 tps sugar
2 tbs ground cinnamon
1 tsp vanilla
8 slices of 100% whole wheat bread
Cooking spray (such as Pam)

Heat a large (non-stick, if possible) skillet over medium heat.  In a bowl, combine all ingredients, except the cooking spray, and whisk until well blended, about a minute.

Lightly spray the pan with cooking spray.  Lay one slice of bread in the egg mixture for 5-10 seconds and flip with your fingers, or a fork and coat the other side.  Carefully move bread to heated pan.  Cook on one side for 1-2 mintues, or nicely golden brown. Flip and cook the other side until done, approxiately another minute (one way to test for doneness - press your finger into the bread, if it's firm, it's done).  Do not undercook because of the eggs.

Serve with a drizzle of honey or syrup.

Serves 4-5 people.

Black Bean Burgers

I got hooked on black bean burgers when I tried Morningstar Farms Spicy Black Bean Burgers.  They are a-maz-ing, but expensive.  So, I came up with my own recipe.  I hope you like it.

1-15 oz can of black beans
1/3 c of bread crumbs
1/4 c diced peppers (I used a mix if yellow, red, and green)
1/4 c diced celery
1 clove of garlic, minced
1 large egg
1/2 of a jalapeno pepper, finely minced
1/2 a small onion, diced
3 tbs of olive oil
1 tsp chili powder
1 tsp cumin
good pinch of salt and pepper

Makes 4 burgers

Rinse and drain the black beans.  In a skillet, over medium high heat, add 1 tablespoon of olive oil.  Add your peppers, celery, garlic and onions and saute until softened, about 4 minutes. 

While the vegetables are cooking, in a large bowl, coursely mash the beans with a fork.  You want to leave some intact.

Add the sauteed vegetables, bread crumbs, and spices to the beans and mix thoroughly with your fork.

It is, ladies and gentlemen, at this point, that you will want to taste your mixture and adjust your seasonings accordingly.  I started with 1/2 tsp of cumin and a 1/4 jalapeno pepper, then adjusted up.  Remember, you can always add more, you cannot take away.

Once you've gotten your burgers to the flavor you want, add the egg and mix thoroughly. 

Form them into 4 patties (they are sticky), cover with plastic, and let them sit in the refrigerator for 30 minutes before cooking.

Heat a large skillet on medium heat.  Add the remaining 2 tablespoons of olive oil and let it heat up.  Add the black bean burgers and cook 4 minutes on each side, and you get this ...


Of course, every recipe is trial and error.  This was my first attempt.  It was in a dry cast iron skillet.  I can't recommend you try this.  If not for the jalapenos, it would have been dog food. 


I had mine on an Arnold's Whole Wheat Sandwich Thin with a slice of cheddar.  Feel free to veg up your burger; I'm just not that kind of girl!

Please enjoy!

Thinking, thinking, thinking .....

My middle daughter, Holly, is expecting her first baby on August 10th (secretly, Nana - that's me - is hoping it will come two days early, on her birthday).  I'm hosting a baby shower on Memorial Day weekend.  The date is unfortunate, but that's the way it works out because Cate's (my youngest and the reason for Holly's visit) high school is the next weekend (yes, two major events within a week).  I believe I would be skinned alive if I tried to combine the two.  Since, Holly's only going to be up from Big Assed, Texas (her words) for a week.  My hands are tied as far as timing goes. 

So Holly's coming up and her baby shower is the Sunday of Memorial Day weekend.  This is a co-ed blow out party!  Spouses, and maybe kids, are coming and I want something spectacular.  No finger sandwiches and allowed!  The planning committee is thinking bbq.  But I want cool bbg fare!  I'd rather skip the tired hot dog and hamburger route.  Any ideas? 

Here's the kicker, I don't eat meat.  Everyone else does, but I don't.  In addition, I'm also in the process of trying to drop 75 pounds (on top of the 40 I've already lost).  I'm hoping I'll be well on my way by then.  So, I'd prefer the ideas to be healthy as well. It's a tall order, I know.

In the interim, I've been taking classes on cake decorating.  It hasn't been easy with trying to loose weight.  I can tell you this, being up to your elbows in buttercream several times a week, makes you never want to eat cake, or at least icing, again!  She's going to have a really groovey cake, I hope!  I'll blog it, and the party, for sure!

Calling all troops for ideas!!!!!

Sweet Potato & Black Bean Chili

Oh my Gosh!  It's been forever!  I really don't have any excuse, so I won't bore you with one.  I'll just ask for your forgiveness instead.  Now, on to the recipe...

I can't take credit for this recipe; it came to me by way of my boss.  Chris has a passion for Latin and Indian foods. Wait; let me back up a bit.  I work for a General Contracting business in Silver Spring, Maryland now.  No, I'm no longer doing the retail grocery thing.  Well, that's not entirely true; I still work at the store part-time, but I think that too is about to change.  I'm too damn old to be working 65 hours a week!  I digress (I'm good at that).  Chris' passion isn't the General Contracting part of this business.  His baby is concrete, as is counter tops, fireplaces, mantle, etc.  He's good; he's won awards.  How does this tie into the recipe, you ask.  I'll tell you.  On a bookcase, in his office, is a 3 ring binder, labeled "recipes".  I always just assumed it was his magic recipes for concrete.  I would chuckle every time it caught my eye.  He pulled it out, one day, because, as is often, our conversation was about food (we both love to cook).  He pulled out the binder and made me a copy of this recipe.  He said it was the one that "started it all" (he's collection of recipes that were held in that binder).  I accused him of holding out on me, took the copy, and as luck would have it, we got socked in on the East Coast with a major snowstorm that weekend.  What a perfect opportunity for chili!  Naturally, I didn't follow the recipe to the letter, as is my MO!

2 tbs EVOO (extra virgin olive oil)
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1-15 oz can black beans, rinsed and drained
1 c diced tomatoes
1-1/3 c water
2 tps lime juice (probably half a lime)
1/4 tsp ground chipotle chile (having no idea where to find this, I used hot Mexican chili powder)
1 tbsp chili powder
2 tsp ground cumin
2 tbsp chopped fresh cilantro (not a fan, so I used flat leaf parsley)
salt, to taste

Heat the oil in a large saucepan over medium-high heat.  Add the onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. 






Add the garlic, chili powder, cumin, chipotle, salt and cook, stirring constantly, until fragrant, about 30 seconds. 






Add the water, bring to a simmer, cover, reduce the heat to maintain a gentle simmer and cook until the potato is tender, about 10 to 12 minutes.  Add the beans, tomatoes, and lime juice; increase the heat to high (to return to a simmer), stirring often.  Reduce the heat, once again to maintain a gentle simmer, and cook until slightly reduced, about 4 minutes.  Remove from heat and stir in the cilantro. 

Serves 2.

Now, this is what I did differently,

First, as I said, I used flat leaf parsley because I think cilantro is evil (just kidding, but I don't care for it).

Second, being a huge sweet potato fan, I used a large sweet potato.

Then, I added the water, tomatoes, and the beans at the same time and let it reduce, alot!  I like my chili really thick (just look at the top pictuce).  In retrospect this may have affected the taste a bit, so next time, I'll do the 4 minutes and just use my immersion blender on it a teensy bit.

After it had reduced, I added the lime juice and parsley.

Last, since I really like Cincinnati style chili, I added a dash of cinnamon.

This was so yummy; I refused to share and saved the leftovers for my lunch the next day!

Irish Boxty

My daughter, Holly, was in town for the wedding of her best friend, Stephanie. While she was here, we celebrated her birthday at Brian Boru’s, an Irish Pub. It was there that I had my first Boxty. A Boxty, for those of you who don’t know, is an Irish potato pancake. It even has its own poem..

Boxty in the griddle,
boxty in the pan,
If you can’t make boxty,
you’ll never get a man.

It was the only vegetarian meal choice I had on the menu, and it was delish!! I’m actually glad it was my only choice. Those that know me, know I can be a little stubborn trying new things in a restaurant setting (where I’m actually paying for the meal). Brian Boru’s version was much denser and pancakey (is that even a word?). Mine was lighter and creamier inside. I hope you enjoy it as much as I!

Pancakes
3 lg potatoes, peeled and cubed
2 cloves of garlic, cracked and skins removed
1/3 c flour, all purpose
3 tsp baking powder
¾ c milk
1 tsp sugar (yes, sugar)
1 egg
½ tsp salt
pepper to taste

Filling
2 tbs olive oil
1 lg onion, thinly sliced
1 bell pepper, I used red
1 – 6 oz bad of baby spinach
1 clove of garlic, minced
salt and pepper to taste

1 c of your favorite marinara
1 c shredded cheese (I used Kerigold Irish aged cheddar)

For the pancakes: Put the potatoes and garlic in a large pot and fill with water to about 2 inches above the potatoes. Add 2 tbs salt and put on high. Boil, cover cracked, until the potatoes are fork tender. Drain the potatoes and garlic, put in a bowl and mash. I used a food mill. Mix the dry ingredients together and sprinkle over the potatoes. Mix the milk and egg together and pour over the potatoes. Mix to combine and set aside.

For the filling: Add olive oil to a pan and heat to medium

heat. Add the onions, peppers, and garlic and saute, stirring often, until vegetables are tender, but not brown. Add the spinach, place a top on the pan and allow the spinach to wilt. Remove the cover and allow the excess moisture, from the spinach, to evaporate. Add salt and pepper to taste

Heat a large non-stick skillet over medium high heat with a tablespoon of olive oil. When the oil is hot, add a quarter of the pancake mixture to the middle. Using the back of a spoon, or a knife, spread to batter out unit its about 1/4 to 1/2 an inch think. Reduce to medium, cover, and let cook for 3 to 5 minutes (until set and browned). Before you flip the pancake, give the pan a shake to loosen the pancake. Flip and continue to cook until browned and heated through.

To assemble: Place you pancake on a plate. Ladle some marinara on one half. Add a quarter of the vegetable filling, sprinkle with cheese and fold the pancake over on top of the filling. You can, of you wish, ladle on more marinara and sprinkle on more cheese.

Makes 4 boxtys (boxties?!)

Pasta with Fire Roasted Tomatoes, Spinach and Chick Peas

Is there anything better than pasta?! My daughter, Holly, is in town for a friend's wedding. I came home from work tlast Thursday and she said, "I took chicken out for dinner." Oops, failed to tell her I'd given up eating meat! Since it was only her, Cate (my youngest), and myself, the chicken went back in the fridge for another day (when there's more meat-eaters around). I tried this recipe with brown rice pasta. It was okay, but the next time, I'll use whole wheat. The problem with rice pasta is that it acts the same way as any rice, cooked in sauce, when it's cools. It's a sticky mess. I also used one bunch of spinach. I should have used two. Live and learn! I enjoyed it all the same.


Cooking spray
2 tbsp olive oil
2 cloves of garlic, minced
1 large shallot, finely chopped
1/4 tsp red pepper flakes
1 tbsp of fresh sweet basil, minced
2 tsp dried Italian seasoning
1 - 14.6 oz can of fire roasted diced tomatoes1 - 15.5 oz can of garbanzo beans (drained and rinsed)
1 c. broth (I used No Chicken Broth, a vegetarian chicken broth, but use whatever you like)
the juice of one lemon
2 bunches of fresh spinach, or one box of frozen chopped spinach, thawed and squeezed dry
16 oz of pasta, your choice
minced parsley to garnish
salt and pepper to taste
Parmesan cheese, shaved or grated.

Fill a large pot of water, put a lid on it, and place in on high on the back burner of the stove. In the words of Rachael Ray, you want your water waiting for you, not you waiting for your water.

Lightly spray a large skillet with cooking spray and add your olive oil. Turn your burner to medium high. Once the oil is hot, add your garlic and shallots and saute until they are tender, about 5 minutes. Add the red pepper flakes and allow them to heat through, about 30 seconds. Add the tomatoes, broth, and the Italian seasoning. Simmer for 15 minutes. Add the garbanzo beans, the basil, and the lemon juice. Simmer another 15 minutes. Taste and adjust the salt and pepper, if necessary.

Meanwhile, cook your pasta according to the manufacturer's directions.

If you're using fresh spinach, wash it well. I pulled the stems out of mine and left the leaves whole. Chop, or tear it, if you wish. Add the spinach to the sauce and cook until it's wilted, or heated through, if you're using frozen.

Hint: If your sauce is too thick, add a ladle or two of the pasta water. If it's too thin (watery), cook it a little longer.

Once, your pasta is done, add it to the sauce, along with the parsley, and toss with a pair of tongs. Add the Parmesan cheese and toss again, or shave it on top.

Makes 6 hearty servings.

Side note: As I said, my daughter's in town for you bf's wedding. This week is extremely busy. My camera is somewhere with Holly at most times. When I get, I'll repost this entry with the photo.

Missing Persons Alert!

If any one's following my blog, you're probably wondering where I've been. I haven't gone anywhere, but I've been going through some "stuff", for lack of a better word. But I'm here and working through things. I don't have a choice, right? Life doesn't stop because your plans don't work out .. or your heart breaks .....

Anyway, this blog isn't about my life, it's about food!

Another reason you haven't heard from me is because I've been dieting (yuck!). I'm very happy to say though, that I stepped on the scale this morning and voila! 21 pounds are gone!! Yay me! However, I've made the same mistakes everyone has made while dieting, starving myself. Hrm, that really doesn't work for me; I like to eat!

So my blog will probably be taking a turn folks. Bail out now if you aren't interested in the healthier alternatives!

I found a recipe for roasted chick peas I'm working on and I'm trying to turn squash into potato chips! All right, all right!! Stop laughing! The first batch was overcooked, but damn good!!
I'll post more with I've perfected the recipes.

Always in my thoughts,
Anna

A Monkey Bread Breakfast

It really doesn't matter how old they are, children can help in the kitchen. I love to cook, we've established that! I adore my granddaughter! I may not have established that (okay, maybe I have)! She's three, opinionated, and the light of my life!! And I LOVE, LOVE, LOVE cooking with her!

Emilee Mackenzie (Mack) can do anything I want her to do! From spreading out french fries in a single layer on a baking sheet, to helping me make Monkey Bread, she's willing and excited to help! No task is too small!

So get the kids in the kitchen! The experience is two-fold! You, and they, will get some amazing memories, and you just might teach them something!

Monkey Bread
One child, or two, or three! Whatever you have available! (I used one 3 year old)
3-10 ct tubes of ready to bake biscuits
1 c sugar
1/4 cinnamon
1-1/2 sticks melted unsalted butter, cooled
loaf baking pan

Icing
4 oz cream cheese
1/2 stick unsalted butter
1 tsp vanilla extract
1 c powdered (confectioner's) sugar
milk

Melon, your choice (I used a cantaloupe)
Bacon, if desired

Preheat the oven to 350 degrees and spray your loaf pan with non stick cooking spray. Set aside.

In a small mixing bowl, combine the cinnamon and the sugar. Now make an assembly line, cutting board, cinnamon sugar, melted butter, then the loaf pan.

The adult opens the biscuit tubes and cuts each biscuit in half. You can roll each biscuit half into a ball or have the kids do it. Let little hands roll each ball in the cinnamon sugar and then dip them into the butter. It's important that the butter be cooled enough that they won't burn themselves! Place the ball into the loaf pan. Repeat this process until all the balls are in the loaf pan. If there's any leftover cinnamon sugar or butter just pour it over the top of the Monkey Bread. Don't worry about licked fingers! If the kids were sick, you wouldn't have them in the kitchen to begin with!

The adult puts the Monkey Bread in the oven and bakes it's for 25-35 minutes, or until a wooden skewer inserted in the middle comes out clean.

Next, I put the bacon on a baking sheet lined with foil and bake it with the Monkey Bread until it's my desired crispness. I don't allow the kids to do this because it involves working with raw meat.

Now, cut up the melon. I let little hands move the melon chunks from the cutting board to the bowl.

For the icing, in a large mixing bowl, cream the cheese and butter together. The kids can add the ingredients to the bowl. Add the vanilla and mix to combine. Add the powdered sugar and incorporate thoroughly. The icing will be stiff at this point. Add milk by the spoonful, until it's your desired dipping consistency. On high speed, whip the icing until it's light and fluffy, about one minute. Pour the icing into a bowl for the table. Allow the kids to lick spoon and bowl!

Makes one loaf of Monkey Bread and icing for dipping.

Enjoy!

Where have I been hiding?!

I haven't posted in a while, I know. Here's what been going on in my world ..

First, I entered the 2009 Pillsbury Bake Off contest. I'm nervous as all get out about this. I did my research, created a recipe, COMPLETELY changed it, made it a million times which meant making everyone I live with and work with eat it, and then spent hours making sure the recipe was right before submitting it.

After that, my youngest had surgery on her shoulder two weeks ago. It turned out to be more significant than we thought, but she's healing well. The prognosis is good. The doctor's confident she'll play soccer again (now, if only she'd stay on her feet!).

Then, it was my turn. I had knee surgery last Monday! I'm doing good, walking a bit more each day! Trying not to push myself yet, but I am so bored sitting at home! I haven't been in the kitchen much. But it's looking up!

My oldest daughter, Sarah, and my darling granddaughter, Emilee, are flying in tomorrow night to "take care of Nana"! Hopefully, I'll have recipes, and stories, to share with you about our experiences in the kitchen!

Broken Pasta in a Chicken Florentine Sauce

The sauce on this pasta dish is very mellow and light. Creamy. It allows the flavor of spinach, peas, and the chicken to shine through. I hope you like it.

1 pound of long pasta, broken into pieces (I used Bucati)

1-3/4 pounds chicken breasts, cubed

3tbs + 1 tbs olive oil

2 tsp butter

1 tsp +1tsp lemon juice

1/2 dried Italian seasoning

2 cloves minced garlic, divided

1 tsp flour

pinch of red pepper flakes

1/2 tsp salt

a good dash of pepper

2 c cream or milk (I used a combo of fat free half-n- half and low-fat milk)

1 c shredded white cheddar cheese

1/2 c finely grated Parmesan cheese

1-10 oz box of chopped frozen spinach, defrosted and squeezed dry

1 c frozen peas

salt and pepper to taste

In a bowl, add 3 tbs olive oil, 1 tsp lemon juice, Italian seasoning, 1/2 tsp salt, 1 clove minced

garlic, and hefty dash of pepper. Whisk well to combine. Toss the chicken into the marinade and set aside for at 15 minutes (if you're going longer, cover the chicken and put in the in refrigerator).

Fill a large stock with water and bring to boil for pasta. Heat a large skillet over medium high high and add your chicken. Cook chicken until browned and juices run clear (or 170 degrees) about 7-10 minutes, depending on chunk size. Drain on a paper towel. Set aside.

When water for pasts is boiling, add a good bit of salt and pasta. Cook according to manufacturer's instruction.

While pasts cooks, return skillet to the stove. Lower the heat to medium. Add 1 tbs olive oil and 2 tsp butter. When the butters almost melted add the remaining minced garlic and a pinch of red pepper flakes. Saute until garlic is soft, about 1 minute. Add 1 tsp lemon juice and mix in to combine. Add 1tsp of flour and cook for 30 seconds. Add 2 cups of cream, or milk. Stir to mix in flour. Allow this to come up to heat. Do not boil. Once the sauce is heated (steam will be coming off the top), add in your chicken, spinach, and peas. Cook for 3 minutes, until peas are heated through and chicken is warmed up. Add the cheeses and stir until melted. Taste and adjust the salt and pepper to your liking.

Toss with drained pasta.

Serves 5-7

TIP: To defrost the spinach, microwave for 2 minutes. Then place the spinach in the clean dish towel and trist the ends in opposite directions until you've squeezed out as much water as possible. This could be a good job for little hands!