recipes

Posts Tagged ‘recipes’

Eat Your Veg

Yay for the CSA. I know what we’re doing with everything in the box except for the kale. Any suggestions?

Quick Bread: Seasoned Rolls

This is so easy, it’s practically cheating.

Our new go-to bread:

I love fresh baked bread. But I’ll be honest; I’m not nearly as good at baking it as I am at eating it! It’s a lot of time invested for a product that can be so quickly demolished. As in seconds at our house. Buying an artisan loaf is no solution, either—those need to be consumed quickly or they go stale. Never being one to waste bread, I pretty much use that as an excuse to eat. Portion control goes right out the window.

So, lately I’ve been cheating. Using this idea for Parmesan Knots from Pinterest as a spring board, I’ve been making these ridiculously good (and super easy!) rolls with soup and pasta. The recipe uses canned biscuits and while I’m not a fan of much canned, Pillsbury makes a biscuit called “Simply” that isn’t loaded with weird ingredients or trans fats. While a bit pricier than its canned biscuit counterparts, it’s worth it to be able to pronounce all the words on the label. Not to mention, these actually taste good. Not like homemade biscuits by any measure, but also not like that weird processed flavor you usually get with the pop-top biscuit.

So, the method is easy. All you need is 1 Tb of olive oil and 1-2 t of your favorite seasoning salts. I use steak seasoning because we like things on the peppery side and it’s colorful and marries well with soup.

Preheat your oven to 350 degrees*. Pour your olive oil in a shallow dish and spread the seasoning salt on a separate plate. Simply roll out  each biscuit in your hands until you have a rope of 6-8″.  Lightly coat with olive oil and then dunk in the seasoning salts. I only coat one “side” of the rope because the salts I use are so peppery. Then tie your dough rope into a knot and plop them into a muffin tin. Yes, “plop” is a culinary term. You should totally use it to impress your foodie friends.

Now, bake for 14 minutes*.  Once done, they’re ready to eat and trust me, you won’t regret making these. So simple. So tasty. And at 110 calories each, easy portion control if you need it like I do. (Oh how I need portion control!)

Of course, nothing stops you from making more than one batch at a time, but that’s all on you. I had nothing to do with that!

*follow the baking instructions on your tin of biscuits.

Do you have an easy culinary “cheat I should know about? Spill it!

When You’re Sick: Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup:

Poor IZ is sick. He’s still plugging away at work (the joys of working at home) but I’ve been taking up the cooking duties for the past few days. Monday, I did this dish on the side of the couscous box that was a hit. Hardly “cooking” as much as following directions. But I did add my own twist of walnuts and myzithra cheese—hanging out with IZ in the kitchen has clearly rubbed off on me.

But yesterday, he was feeling so poorly, I knew a “Chicken With” meal wasn’t going to cut it. “How about soup?” And with a snuffled nod we were on.

Now, I have a history with soup. I don’t make it. Ever.  Not after a disastrous encounter with homemade acorn squash soup in 2007. How bad was it?  Not even IZ could muster a pity bowl and he’s got a cast iron gag reflex. My child was not so diplomatic: “WHAT IS THIS . . . STUFF?! This is horrible. The worst soup ever. What are doing to us, MOM?”  Or something to that effect because I remember promptly ordering a pizza and calling it quits. It was that bad. That night we  all made a silent deal between us: the only soup Wende would be making from here on out was reheating IZ’s leftovers. Done!

That should give you some indication how sick IZ is presently.

I started with this recipe from 365 Days of Slow Cooking but then got serious about the modifications (though, it’s still plenty fattening). I’m sorry, but I blanch at two cups of half and half. SERIOUSLY? Um, no.  So, I modified and tested  and modified some more and served. . . and my teenager, who hates all things tomato, ate two servings. “Brilliant and thank you!”

I’m not sure what I’m more excited about. . . that I made soup or that the 15 year old said, “You can make this again.”  His father seemed equally pleased. He’s still sick, so this soup won’t cure all that ails you. But, it comes pretty darn close.

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Domesticate Me

Together in the kitchen.

Domesticate Me

One of the ways I stayed sane living in a hotel this summer was to imagine us back in our renovated home. I kept a Pinterest board of all our design ideas because it kept me focused on the outcome, not the destruction! When the process became overwhelming, I would go pin something inspirational. Click, click, breathe, breathe.

Early in the process I found myself imagining cooking in our new kitchen. Um, yeah, you heard correctly. Me cooking. (no it’s not the 8th sign of the apocalypse, yes it’s a bit delusional) So I started a board of recipe ideas that looked both accessible to the uninitiated cook and appetizing. I labeled the board, “Domesticate Me.” And, well. . . the idea snowballed.

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Day Thirty-one: Beat the Heat

Day Thirty-one: Tropical Raspberry Fizzy—a great way to beat the heat.

It’s hardly warm out here on the coast of Oregon. July is wearing its usual ensemble of mist and patchy fog. But the rest of the country is experiencing waves of the warm stuff—sometimes at stultifying heights. For those of you trying to beat the heat, here’s my favorite fizzy drink concoction. And for those of you still waiting for summer to arrive, it’s a tasty (low-cal) way to get your daily dose of Vitamin C!

Tropical Raspberry Fizzy

Mix 1 package of Tropical Emergen-C and 1 package of Raspberry Emergen-C with 14 oz of water. Mix. Add 1/2 -1 single serve package of Truvia and then fill with ice. Stir until chilled. Enjoy! (50 calories, 2000 mg of Vitamin C)

I buy Emergen-c at Costco, which has the best price. It’s really expensive in a regular store. If you haven’t tried it before and want to test it first, Emergen-c will send you free samples! You’ll have to wait a few weeks, but I’ve got a feeling the heat isn’t going anywhere soon.

As for the Truvia, it’s a stevia product. Any will work, it’s just the only one IZ actually likes. What I like about Truvia is it is dental neutral and is considered diabetic friendly. Another alternative (but far more spendy) is Xylitol. It’s actually dental positive—dentists recommend taking it if you have poor enamel, as it helps fight cavities. Sweet! And of course, you can always drink it without a sweetener. It’s a bit tart, but very refreshing on a hot, hot day.

Bake, Baby, Bake

cardamombread1

There were three loaves… but, um, we kinda ate one right out of the oven.

I’m not sure what got into me today. But I woke up with that over-acheiver mentality that sometimes possesses me in my sleep. I swear, it’s IZ whispering to me as I snore, “Sweetie, you should really bake something tomorrow.” I wake up, a list drafted in my sleep, and it always contains more than I can achieve in one day—and apparently an agenda item to “bake.”

And evidently, bake something just as over achieving as my delusional to-do list. What is it about Nissua recipes? Three loaves… everyone one of them? How many  Finnish babies do you think I have anyhow? (that’s a trick question, we’re Danes) Ok, so my teenage boy counts as two, but really, three loaves? What are we going to do with three loaves of Cardamom bread?

So I got productive today. Laundry and errands and even a Spiritual Direction meeting—all the while working the steps that is bread baking.

I have to tell you, I’m feeling pretty smug today. I have no business feeling smug, because only yesterday in my multi-tasking frenzy (it’s a trend this time of year) I over-looked a potentially embarrassing flaw in one of Mireio’s glasses. And then last Friday, on an equally “I can do it all” time warp of a day, I managed to bake under baked brownies—those darn things spent 45 minutes in the oven and still were slushy in the middle. So, really, I have no right being all “I can DO this!” But, I can’t really help myself. I baked bread, people. Three loaves of delightfully airy bread and I didn’t burn down the house. Or forget the laundry. Or mess anything up. I homeschooled the kid, flirted with the husband, signaled before turning, and managed to sit down for afternoon coffee and a slice of bread.

Of course, I totally forgot to put on mascara and the dog still isn’t bathed, but we won’t dwell on that.

As for three loaves of bread and what we’re going to do with them…. well, turns out, that’s not so much a problem. The first loaf is already gone, the second is iced for dessert, and the third? Can you say French Toast in the morning, baby? Yeah, IZ, I’m talking to you.

For all you bread baking enthusiasts: I started with this recipe: Finnish Nissua. But then I ran amok, altered the recipe, and well, you know the drill, click here for a recipe card: Cardamom Bread

It’s in the Bag

applepiebagblog

Because apparently, he loves his mother’s Apple Pie.

Recently I overheard IZ on the phone with his mother, ” I love two kinds of apple pie. Wende’s, of course,  and yours.”  This is news to me! Because whenever I bake apple pie the boy lies through his teeth and says, “This is the best apple pie! I wouldn’t eat anything but your apple pie.”

Let’s get things straight here, my apple is nothing special. In fact, I won’t serve it to friends. I draw the limit at tormenting family. IZ just has fond memories because I baked apple pie for him for months when we were first married. I was attempting to perfect my pie crust skills, so I baked an apple pie each week. I’m not partial to apple pie, (that’s southern for “I abhor it!”) so I could safely bake it and not also eat it. He gained 20 lbs. Love, I tell you, it makes you fat and happy.

However, I had no clue he had a soft spot for his mother’s pie. He never said. Not that I would have listened, I don’t think. In fact, I’m pretty sure I would have told him, “Are you married to your mother? NO. Is your mother here baking you pie? No. You will eat MY pie because I baked it, buster.” Ok, I wouldn’t have said it, but I would have shot him a look that summed up my position. My house, my pie.

These days, I’m old, er, and wise, er, and it’s probably time to stop tormenting the man with my apple pie. I stepped up and got the recipe from my mother-in-law. But, being resistant (I’m southern) and stubborn (southern) and wiley (southern) I wasn’t about to give in easily. Which is why I opened up our coffee time this morning with my big move.

Me: “I have a proposition for you. I want to bribe you.”

IZ: “With what?”

Me: “With pie. If you’ll make me a pdf recipe template for Evidently, I’ll bake you pie. I’ll bake you your mother’s apple pie.”

IZ: “Sounds fair to me.”

So today, he made a template and now you can clicky, clicky for a printable recipe card! And me, I baked pie. Apple pie. His mother’s pie. And you didn’t hear it from me, but it’s pretty good pie.

Click here for a printable recipe card : Kellie’s Brown Bag Apple Pie

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