Saturday, October 19, 2013

Eggs-in-a-Basket

Egg in a Basket with Pepitas over Honey Greek Yogurt
Everyone has their own version of eggs-in-a-basket (and there are likely as many other names it's called) so this recipe is nothing new. Use any large simple cookie cutter you own to cut out the hole in the middle for the egg and you're good to go!



Ingredients for 2 or a hearty breakfast for 1:
2 eggs
2 slices of bread
butter
salt
pepper

  1. Using a cookie cutter, cut out the middle of the slice of bread. I used a large heart cookie cutter because it's the perfect size to avoid egg spilling over in the pan and it's super cute! 
  2. Butter the all sides of bread, including the cut out. 
  3. Place bread in hot nonstick pan. Gently crack egg into each hole of the bread slice. Sprinkle with a little salt and pepper.
  4. Flip when the bottom is golden brown and the egg has set a little so it doesn't sploosh everywhere when you flip it (about a minute or two). Sprinkle with a little salt and pepper. Let egg cook to your desired doneness! 

Enjoying steamed carrots, cucumber, and Cheerios.


Friday, October 18, 2013

Blue Purple Jewel Chiffon Infinity Scarf


This infinity scarf is a wash of blues and purples with metallic threading for a subtle sparkle. Super lightweight, wrinkle-free, easy to pack for a weekend get away! Wear it with t-shirt and jeans or that little black cocktail dress hiding in the back of your closet, longing for a breath of fresh air!  

My ever curious little helper.


Check out the scarf on Etsy! (Baby not included)


Black & White Cosmos Poppy Infinity Scarf

Those who know me well, know I love scarves. I love making them. I love wearing them. I love looking at other people wear them.... Anyway, I love this new fabric I found. It's a silky polyester that has a nice weight so it sits well. The bold black stems remind me of ink blot prints. The white is crisp and the colors are fun for transitioning from summer into fall. 




Check it out on Etsy!

Thursday, October 17, 2013

Chunky Curry Beef Stew

With a baby crawling through the house, meal times can be tricky between cooking, sitting down to eat as a family, cleaning up after a messy eater, and cleaning up the kitchen. This hearty stew is delicious for the whole family (the chunks are soft and easy for Baby Foodie to feed herself) and because it's a one-pot-dish, that means less to clean too! 


Ingredients:
  • 1 tablespoon all-purpose flour
  • 1 teaspoon curry powder
  • 16 oz beef stew meat, cut into 1-inch cubes
  • 2 tablespoons cooking oil
  • 3 cups vegetable or beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 medium onion, chopped into wedges
  • 4 small golden potatoes, chunks
  • 2 small sweet potatoes, chunks
  • 3 celery stalks, chunks
  • 3 carrots, chunks
  • 4 garlic cloves, minced
  1. Place flour and curry powder in a gallon size Ziploc bag. Add meat cubes, shake to coat. In a large Dutch oven, brown meat in hot oil, drain fat. Stir in stock and Worcestershire sauce. Bring to boiling; reduce heat. Simmer covered for about 30 minutes, or until meat is nearly tender. 
  2. Stir in the rest of the ingredients, return to boiling before reducing the heat again. Simmer, covered for about 30 minutes more or until meat and vegetables are tender.

Wednesday, October 16, 2013

Chocolate Pecan Pie

Oh my, pecan pie. Buttery. Nutty. Chewy. Flaky. Why do I only think of you when the leaves start changing colors? I suppose the other seasons have their foods too so it is best to save pecan pie for the fall to not miss out on all the other delicious seasonal sweets. Anyway, mmmmmm.... pecan pie.



For the crust, I used half the recipe of Smitten Kitchen's All Butter, Really Flaky Pie Dough Recipe. For the filling, I used a combination of what's written on the back of the corn syrup bottle and the recipe in Better Homes and Gardens Cook Book 75th Anniversary Edition (used the less butter and less sugar parts of each recipe...and then added in a cup of semi-sweet chocolate chips to line the bottom of the pie...).

  • 1/2 recipe of Smitten Kitchen's All Butter, Really Flaky Pie Dough Recipe
  • 3 slightly beaten large eggs
  • 1 cup dark corn syrup (I recommend using light instead...didn't think it would make the pie look so dark!)
  • 2/3 cup granulated sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 1/2 to 2 cups pecan halves (I ended up adding 2 cups because I used a deep dish pie plate)
  • 1 cup semi-sweet chocolate chips

  1. Prepare single-crust pie pastry for a 9-inch pie plate.
  2. To make filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well and then stir in pecan halves.
  3. Place pastry-lined pie plate on oven rack. Pour in chocolate chips evenly onto bottom of pastry shell. Pour in pecan filling.
  4. Bake in 350F oven for 30 minutes. To prevent browning, cover edges of pie with foil and then continue baking for another 30 minutes (insert a knife or chopstick in the center and it should come out clean). Cool on wire rack. Cover and refrigerate within 2 hours. 

To make it extra special, whip up some cinnamon whipped cream or melt some additional chocolate to drizzle on top!


Tuesday, October 8, 2013

Broiled Salmon and Lentils

Looking for a dish full of protein and iron that's easy and full of flavor? Earthy lentils. Bright cilantro dressing. Flaky buttery salmon (without any butter added!). My daughter thoroughly enjoyed this dish too (she practiced her pincer grasp with the lentil mixture and salmon - no dressing or her due to honey in the stone ground mustard and salt). 


Servings: 4      Prep: 10 minutes     Total Time: 45 minutes

1 cup green lentils, rinsed
1/2 red onion, chopped
2 large celery stalks, chopped
1 green onion, chopped
2 tablespoons red-wine vinegar
1 tablespoon olive oil
1 tablespoon stone ground mustard
1 garlic clove, minced
1/3 cup chopped fresh cilantro
pinch of sea salt
4 salmon fillets (about 4-6 ounces each)



  1. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to boil; reduce heat, and simmer covered for about 5 minutes. Add onion and celery; cover and continue cooking until liquid is mostly absorbed and lentils are tender - about 20 minutes. 
  2. While lentils are cooking, in a small bowl, whisk together vinegar, oil, mustard, garlic, cilantro, green onions, and salt. Set aside. 
  3. Heat broiler on high (I used my toaster oven). Cover baking sheet (or tray since I used the toasted oven) with aluminum foil. Arrange salmon on sheet. Broil until opaque throughout, about 10 minutes. 
  4. Once lentil mixture is done, toss half of dressing with lentil mixture (if offering to a child less than one year old, set aside some of the lentils prior to dressing). Spoon lentils onto plates or deep bowls, top with salmon, drizzle with remaining dressing. 


Monday, October 7, 2013

Autumn Chili

When the cool breeze lends itself to a light sweater and scarf, it's time to break out the large Dutch oven and warm up the house with some chili! I'm a big fan of one pot stews and usually end up with more than I intended because more and more goes into the pot. So feel free to substitute/add/subtract any ingredients below. Make it your own based on what you have in the kitchen or what inspires you!


1 pound lean ground beef
1 cup chopped onion
1/2 cup chopped celery
4 cloves garlic, minced
1 can dark red kidney beans, no salt added, rinsed, drained
1 can black beans, no salt added, rinsed, drained
1 can sweet corn, no salt or sugar added, drained
1 14.5-ounce can diced tomatoes, undrained*
1 8-ounce can tomato sauce*
2 teaspoons chili powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

*I had about two cups leftover roasted red pepper tomato soup that I used as a base for this chili. If I didn't have that, I'd used this amount of tomatoes and tomato sauce.

In large saucepan, brown meat with onion and garlic until onion is tender; drain fat. Stir in beans, tomatoes, tomato sauce, chili powder, basil, garlic salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered for about 20 minutes while you clean up. Garnish with shredded cheese or green onions or sour cream or whatever you can think of! Serve hot with corn bread or grilled cheese sandwiches or in this case we made corn tortilla cheese quesadillas!