So this week I did something that’s been kind of unusual for me lately, I cooked. I made mustard pretzel baked chicken. It’s an oldie, but a goodie. It’s the kind of meal that if I had a family, I might make for them all the time.
It’s kind of odd to think that this is the first time I’ve blogged a recipe since February… and it’s not even a new recipe. Honestly, this is probably only the 4th or 5th time I’ve cooked at all since February (excluding making myself eggs or pasta or something completely uninvolved for dinner).
I guess it’s time to admit that I’m not really a food blogger anymore – in fact I’m barely a blogger at all these days.
For the last year or so (probably longer, actually), my blog has barely crossed my mind. When It does cross my mind, I feel these things: Brief pangs of guilt for not posting more regularly. A vague sense of anxiety about how I don’t know if I want to do this anymore. Subtle longing for the days when I really enjoyed my blog, and the community I built here. Mild defeat, and the desire to just delete the whole thing – especially the really old bits about a life that I hardly even recognize as my own anymore. Surging (though fleeting) motivation to rally and start being really active with my blog again.
I work with social media all day every day, and I think working in the industry has made me really value my time spent disconnected from social networks. That being said – I find recently that I’m missing the process of writing. I am not ready to walk away from the blog just yet – but I did feel the need to come clean and admit that I’m like the worst food blogger in America at this point.
Apologies in advance for upcoming posts about nail polish, the restaurant scene in San Antonio, shows I’m watching on TV and random things that make me smile.
Happy Valentine’s Day!
Ok so it would be hard to actually deliver these cookies to you – so how about you use this recipe and make some for yourself? They are super simple. I basically changed up a traditional peanut butter cookie recipe and subbed in Nutella. If you’re into “cookie butter” which seems to be all the rage, that would work too.
Yields 3 dozen cookies
1/2 cup Nutella
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
In the bowl of a stand mixer or with a pastry blender, mix the butter, peanut butter and sugars until creamy. Add the egg, then vanilla. Mix baking powder with flour, then add flour a cup at a time.
Roll dough out on lightly floured surface and cut into desired shape with cookie cutter dipped into flour. Bake at 350 for 10-13 minutes. To ensure you will not have a dry cookie, check them at 8ish minutes since everyone’s oven is different.
Valentine’s Day is just around the corner people. Have you made fancy dinner reservations for pre fixe menus that are marked up 30%? No, well good luck scoring a table now. Fear not. I’m actually of the opinion that eating out on Valentine’s Day is a rip off and not very romantic. If you really want to impress your suitor, make them breakfast for dinner. Specifically these whole grain pancakes.
Serve them with heart shaped bacon. Trust me.
(No pictures exist of the finished product, because we ate it so fast. Instructions below)
I made these for dinner last night for my gal pal’s weekly ritual of “hate watching” The Bachelor. In addition to the pancakes and bacon, I served Yukon gold homefries (roasted with salt, pepper and a little of the reserved bacon fat. OMG) and fruit salad. It was a nice little meal. Though I was making it for a crowd, the meal can easily be scaled back for two people. The pancake recipe I adapted from King Arthur Flour has a shelf stable mix so you can make pancakes at the drop of a hat. How genius is that? I have a jar of mix hanging out in my fridge, which in my head is super resourceful and kind of Martha Stewart meets Carrie Bradshaw. In the unlikely event that I meet a dashing man and need to throw together an impressive meal without much notice, I can nonchalantly whip up some whole grain pancakes in no time flat.
So these are whole grain pancakes with oatmeal, whole wheat flour, flax seed meal etc. They are very good, but lets be real… they are not the same as traditional enriched flour pancakes. The flavor is great, but if fluffy pancakes are your thing, stick with the real deal. To quote my friend Lauren of the blog Oh My Puddin, “I prefer a lighter pancake, but if you want to eat pancakes and also to have a healthy colon, these are great.”
Whole Grain Pancake Recipe
Adapted from King Arthur Flour
Pancake Mix (makes several 1 cup batches that each yeild 6-8ish pancakes)
4 cups King Arthur white whole wheat flour
1 cup King Arthur Unbleached All-Purpose Flour
3 1/2 cups old-fashioned or rolled oats
4 tablespoons ground flaxseed meal* (not in original recipe, but adds nice nutty taste and extra omega 3 fatty acids)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup coconut oil* (original recipe calls for vegetable oil, but coconut oil is healthier and tastier)
1 cup homemade mix
1 cup buttermilk
1 large egg
To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg. Don’t worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking. Heat a lightly greased griddle to 350°F (if you’ve got a griddle with a temperature setting; if not, medium-hot will do). Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4″ diameter pancake. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
Heart Shaped Bacon
Preheat the oven to 400. Line a baking sheet with foil. Use the best bacon you can get your hands on – thick cut is preferable. Cut strips in half and fold into heart shape as pictured above. Bake at 400 for around 20 minutes or until crispy. Set aside on a paper towel. Toss foil in the trash, reserving a few tablespoons of the bacon grease in case you feel like roasting some potatoes.
Oven Roasted Homefries
You can make these in the same pan, just discard the foil and reserve some bacon grease. Keep the oven at 400. Add lots of salt and pepper. Shake the pan every 3-5 minutes to ensure it the potatoes don’t stick. They should be golden brown in around 15-20 minutes depending on the type of potato you’re using.
So don’t worry, you’re not on the wrong blog. I really am sharing a gluten-free, vegan recipe. I’ll snap out of it soon. Who’s up for cookies as my next recipe?! Kidding. Mostly.
Alright listen, I’m not a huge quinoa person. I know people rave about it for it’s health benefits, but I’ve always been kind of thrown by the fact it has a freaking tail once you cook it. It’s fine, texturally speaking. And if you cook it in stock instead of water, it tastes better. Kale I totally dig. Kale is hot right now, are y’all over kale yet? I’m not into kale because it’s trendy, I legit love all dark leafy greens. Mustard greens are actually my favorite, but kale is what they had at the store. I tried to have a combo of acid and heat in these veggies. Dark leafy greens are delicious when cooked with a little vinegar or lemon juice as well as some hot pepper flakes or hot sauce. You could put whatever veggies you have on hand in this dish. If you weren’t angling for a meatless meal, some sausage would be a nice addition. Or duh, you could put an egg on it. Come to think of it, an alternate title for this post could be “This Would Be Better With An Egg On It.”
This is one of those simple dishes that for the most part comes together in one skillet. It serves six, so I will be eating leftovers for a while.
1 1/2 cups uncooked quinoa
3 cups low sodium stock (chicken or veggie, your preference)
1/2 large yellow onion
1 bag kale (approximately 5 or 6 cups, ribs removed)
1 medium butternut squash, cubed (about 2 cups)
1 package crimini mushrooms, sliced
3 Tablespoons olive oil
Salt & pepper to taste
Red pepper flake to taste
Zest of one lemon
Juice of 1/2 lemon
First, rinse the dry quinoa thoroughly in cold water. In a medium pot bring the stock to a boil. Add the quinoa, stir, let it return to a full boil, then cover and reduce heat to low. Set a timer for 15 minutes and begin cooking the veggies.
In a very large saute pan over medium-high heat, saute the onions in olive oil for around 2 minutes or until they begin to become translucent. Add in the mushrooms, butternut squash, and then 2/3s of the kale on top of that. Feel free to walk away for a while. Nothing bad will happen. Kale is pretty sturdy and takes a few minutes to soften up. Once it starts to wilt, add in the remaining kale as well as the red pepper flake, lemon zest, and lemon juice. Saute the veg, stirring occasionally for 5-7 minutes. Add in a few dashes of stock and work the yummy brown bits (technical term is fond, but who says that?) off of the pan.
By now the quinoa should be done cooking. Leave the lid on, move it off the heat and let it sit there for 5 more minutes. Lower the heat for your veggies to medium-low. Finally, fluff the quinoa with a fork and dump it into the saute pan. Fold quinoa into the veggies to combine all the ingredients.
Boom. Done. 20 minute dinner.
You should probably put a fried egg on top of that. I wish I had.
Hey there! Hope you’re having a lovely MLK & Inauguration day. It’s been a while since I shared a recipe… and since there isn’t much going on in my kitchen, I thought I would share a bit of a rambling brain dump about what I’ve been up to lately.
- So I gave up booze at the beginning of the month. It’s been 21 days since I’ve had a drink (not that I’m counting, ok I’m totally counting). It’s not a new years resolution, or an attempt to sober up permanently… just a little break from alcohol for the sake of my wallet and waistline. I’ve challenged myself to be booze free for 60 days, so the first week in March is when I’ll be done with my little drinking hiatus. Honestly it hasn’t been that difficult. I’m feeling really great, dropping a few pounds (8 in 21 days!), and saving lots of money that would have otherwise been spent at happy hour. Even at brunch yesterday I was totally fine and not envious of my dining companions’ mimosa(s).
This is the truth. Via Etsy seller: timmelideo
- Speaking of brunch… I’ve been practically living in t shirts from the San Francisco based company, Buy Me Brunch. Y’all! Their shirts are so freaking soft and perfectly cut. You need one. I have both “buy me brunch” and “polite as fuck”. I’m thinking about ordering “not really a doctor” and “me gusta hip hop” as well. They sell “blanks” or just plain t shirts, and I think those would be great to sleep in. They look a little intense and edgy, which isn’t usually my thing – but they are adorable under a black blazer with jeans or with a cute cardigan. Lately I’ve been mixing really conservative and traditional pieces with funkier jewelry or playful tshirts. These shirts make great gifts too.
- In addition to not drinking for 60 days, I’ve been paying closer attention to what I’m putting in my body. I set a goal to log my food and exercise every single day in 2013 using MyFitnessPal, and so far I haven’t missed a day. Even when I have a not so great day, I still enter what I had to eat (which has helped me from feeling like “oh well, I already blew it today lets just keep eating terrible”). Want to be pals? My user name is WaspyRedhead. My parents and several of my friends are using the app too – so it’s a nice way to help the people I care about stay motivated and cheer them on.
- I haven’t been eating out as often lately, making a conscious effort to bring my lunch to work and dine at home for dinner. I’m also trying to eat cheaply… which means I’m relying on easy staples like cereal, eggs, rice & legumes etc. One of my most frequent dinners for one at home is: brown rice, some herbs, a roasted veggie like broccoli, brussels sprouts or okra topped with a fried egg. I usually dose it with soy sauce and sriracha or hot sauce too. It is super delicious and easy, I blogged about it here.
I’m a big egg lover. Huge egg lover. I eat what is probably an alarming amount of eggs. I’ve even started a hash tag on Instagram to document my egg eating, #watchwaspyeateggs
That’s all I’ve got for now. I’m working on a list of favorite recipes that I’ve shared many many years ago to “reblog” with updated photos etc. I’ll start sharing those soon.