Bruleed Steel-Cut Oatmeal with Apple Compote

I know it is a great morning when I have breakfast waiting for me in the fridge.  I didn't even have to jump out of bed this morning and get my daughter off to school.  Nope, all I had to do was heat my breakfast up, pour myself a cup of tea and crawl back into bed.

Yep, it's gonna be that kind of day, easy street all the way.  Not only did I make breakfast in advance but I am sharing it with all of you over at the lovely Mangiabella.

You are gonna want to hurry up and make yourself a batch of this Bruleed Steel-Cut Oatmeal with Apple Compote so you can get back in bed and spend the day under the covers ignoring the world.  I know I will be here as long as humanly possible or at least till I can't stand the lunch hunger pangs anymore.

Hope you all have a lovely carefree day today!

Gina 

Carrot, Honey, Flaxseed Muffins and back-to-school lunches

Some things in life are non-negotiable, yet tricky for instance lunch.  When I was in High School lunch was an afterthought, perhaps a sugary soda or candy bar to hold me over till I got home and was able to eat some real food.  My mom would be embarrassed to know this because she was a healthy food promoter before it became trendy so let's just keep this info our little secret.  It's not that I didn't want to have a good lunch it's just I didn't like the options and eating in the cafeteria lost its charm back in the 3rd grade.

I started class again with my Aunt and it was non-negotiable that I have a good lunch to hold me over till I got home in the evening because at my age living on candy bars and soda is kind of sad since I do know better by now.  New binder filled with paper, pencils sharpened ready to go, and all I needed was a healthy lunch that would help me be a little better student.  Oh that and my reading glasses, hmm that's weird I don't remember having to pack those back in High School. 

Muffins seemed somehow non-negotiable and necessary to add to the lunch box.  Necessary for the muffins were a touch of sweetness and a hint of spice. 

Carrot, Honey, Flaxseed Muffins 

1 cup all-purpose flour 

1/2 cup whole-wheat flour 

1/2 cup old-fashioned oats 

3 tablespoons whole raw flaxseeds 

1 cup grated carrots 

1 tablespoon baking powder 

1/2 teaspoon salt 

3/4 teaspoon pumpkin pie spice 

2 large eggs 

1 cup milk 

1/2 cup honey 

1/2 cup coconut oil or vegetable oil 

Preheat oven to 350 degrees F. 

Combine in large bowl all-purpose flour, whole-wheat flour (if you don't have whole-wheat you could substitute all-purpose flour), oats, flaxseeds, carrots, baking powder, salt, and pumpkin pie spice.  Stir to combine. 

Add eggs, milk, honey, and coconut oil and stir until combined. 

Line a 12-cup muffin pan with liners and fill each muffin to almost the top. 

Bake for 20-23 minutes. 

Makes 12 muffins.

*These muffins were so tasty Hot Dog Dude and I decided they were too good to go to waste and ate the remainder of them.  I love the flaxseeds but my daughter thinks they are gross.  Then again she thinks most healthy items are questionable, she did tell me to make them with nuts instead of the flaxseeds and she will try them next time so I will have to update you on that one.

Muffins are great and I probably could have just made it through the day with a couple of them, but I decided a little protein and veggies would round the lunch box out nicely.

Egg and Spinach Muffin Quiches 

1/4 medium sized onion, diced 

1 1/2 cups fresh spinach leaves 

1/2 tomato, diced in 1/2-inch pieces

1/3 cup mixed shredded cheese 

6 eggs 

1/2 cup milk 

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

Add the onion to a small skillet and cook for a few minutes on medium heat and then add the spinach and cook until it is wilted and remove from heat. 

Spray 6 of the cups in a 12-cup muffin pan with no-stick spray.  Divide the spinach between the cups, divide the tomato between the cups, and divide the cheese between the cups.

Combine eggs, milk, and salt and pepper in a bowl and whisk until combined.  Pour the egg mixture over the veggies and fill to the top of the pan.

Bake in 350 degree F oven for 17-20 minutes.

I packed everything up and put it in the fridge for a few before heading off and the quiches tasted just as good cold as they did warm.  So it's up to you the way you would enjoy yours.

The sky has been amazing here lately.  One particularly spectacular evening I saw  golden light streaming through my windows so I bolted outside with my camera to investigate.  

Mother Nature never ceases to amaze me.  

The power of a good lunch never ceases to amaze me either. 

Speaking of the power of a good lunch, please stop by my friend Dionne - Try Anything Once and help cheer her on in her hunger strike to bring attention to food insecurity. 

Enjoy,

Gina

Farro, Roasted Veggie Salad with Green Greek Dressing

Remind me that the next time I decide the inhale a Mocha Cupcake topped with Espresso Buttercream a Salted Caramel Drizzle and topped with a Macaron before climbing into bed that it's a bad idea.

Please remind me that next time I leave the house and change my purse in a frenzy that not putting my keys in it before locking the door behind me is a bad idea.

Pretty please remind me that I'm not getting any younger, nor any thinner and that maybe I should re-examine my dietary choices from time to time.

One such recipe I felt was ready for a little re-examination was a Farro - Roasted Veggie Salad I like to make.  I will usually go with an olive oil dressing, but why not mix it up and make a tangy, herby, garlicky yogurt dressing I thought.

8 ounces farro

1 small red onion

1 orange bell pepper

2-3 zucchini

1 pound asparagus
1 or 2 tomatoes, chopped

1 small container plain Greek yogurt

Juice from 2 lemons

5-6 green onions, white part only

2 cloves garlic, peeled

1/2 cup cilantro leaves

Salt

Freshly ground black pepper

Place a large stockpot half full of water on high heat and bring it to a boil.  Add farro and cook for 10 minutes or until tender.  Drain and set aside.

Peel the onion and cut it into 1 inch sized pieces.  Cut the bell pepper in half and remove the seeds and cut into 1 inch sized pieces.  Place the onion and bell pepper pieces onto a baking sheet lined with parchment paper.  Bake in a 425 degree F oven for 5 minutes.

Cut the zucchini in half lengthwise and then into 1 inch slices.  Cut the bottom woody portion off of the ends of the asparagus and then cut the asparagus into 2 inch pieces.  Add the zucchini and asparagus to the baking sheet, sprinkle with a little salt and pepper and you could drizzle with a teaspoon or so of olive oil if you wish and cook for 10 minutes.  Remove from oven and let cool.

In a food processor or blender add yogurt, lemon juice, green onions, garlic, cilantro, salt and pepper.  Pulse to combine or until fairly smooth.

In a large bowl combine farro, veggies, chopped tomato and then pour the dressing over.  Mix well and serve room temperature or place in the fridge and serve cold.

Can easily serve 10 as a side dish.  I'm used to making more rather than less, you can easily cut this in half if you are serving a smaller family.

But please don't remind me of any of those things until I've finished polishing off the most sprinkliest, sparkliest cupcakes ever decorated with loving care by my niece.

What was it again I was supposed to be reminded of?  I totally lost my train of thought once these cupcake came into the picture.

Enjoy,

Gina

Shepherd's Pie with Ground Turkey, Butternut Squash Topping and a Pinch of Narcissism

I saw them from across the crowded farm stand; their voluptuous shape and ghostly pale skin drew me right in.  Butternut squash, where have you been all these months, oh how I've missed you.  I lured them into my basket with the promise of being turned into something delectable; I didn't even have to offer them any candy.

At the risk of seeming like a "Class A Narcissist", I have to say, "The Shepherd's Pie I made with my butternut squash came out awesome"!  But who the hell am I kidding, I'm on the internet all the time saying I'm freaking awesome,  so I guess I'm gonna have to wear that title too.  My swollen head just isn't large enough for all these crowns.  I'll work on my little problem, I promise.

I wanted to thank Chef Dennis for Dorie Greenspan's book, "Around my French Table".  I made her Hachis Parmentier (please don't make me pronounce that, I hardly speak proper English as it is).  Hot Dog Dude loved it, but being the mean wife I am, I took it upon myself that he needed a healthier version, to save him from himself.

Butternut Squash Topping

1 medium sized butternut squash (2-3 pounds)

2 tbsp. unsalted butter

1/4 cup heavy cream

Salt

White pepper

1)  Heat oven to 425 degrees F.

2)  Slice the butternut squash in half and scoop out seeds.  Place two halves on a baking sheet lined with parchment, cut side up.

3)  Place in the oven and bake for 1 hour or until squash is tender when a knife is inserted.  Let cool.

4)  Scoop flesh out of the butternut squash and place in a food processor with butter, cream, salt and pepper.  Pulse the mixture until smooth.  Or you could do this by hand since the squash will be nice and soft.

Ground Turkey and Vegetable Filling

2 tbsp. olive oil

1 leek, thinly sliced, use only the white (or about 1 cup)

2 carrots, peeled and chopped 1/2"

2 stalks celery, chopped 1/2"

1 1/4 pounds ground turkey

1/2 tsp. fresh rosemary, chopped

1 1/2 tsp. fresh thyme leaves

Pinch freshly ground nutmeg

Salt and pepper to taste

2 tbsp. all-purpose flour

1 cup low-sodium chicken stock

1/2 cup fresh bread crumbs

1)  In a large skillet add olive oil, leeks, carrots and celery and cook on medium low for 10 minutes until softened.

2)  Turn heat up a little and add ground turkey, rosemary, thyme, nutmeg and salt and pepper and cook until turkey is browned.

3)  Add flour and chicken stock and cook for a couple of minutes until thickened.

4)  Place meat and vegetable mixture in a casserole dish and top with butternut squash topping.  Sprinkle with bread crumbs.

5)  Bake in 375 degree F oven for 30-35 minutes until top is nicely browned.

Come on over dinner is ready.

Some quick news updates:
YBR is going on right now over at Spicie Foodie, can't wait to go check out all the great dishes, I always find something new I missed.

Gerry at Foodness Gracious is having an online bake sale to raise money for Juvenile Diabetes Research Foundation.  He needs some bakers and of course buyers.  My kids are out of school for the next two weeks, so I'm hoping to be doing things with them.  I will have to be a buyer, so bake me something good to bid on.

Gina

Cold Vermicelli Bowl (Bun Giang) with Pan Seared Halibut

One of my favorite places to go out and eat is Vietnamese food.  About a year ago our small little town opened up its first Vietnamese restaurant and I've been visiting there as frequently as possible.  They recently installed a smoothie machine and the Honeydew Boba has me thinking I just might have to drive that way this afternoon.

I don't always have the time or energy to go out, so I like recreating stuff at home.  One of my favorite things to get aside from the Pho is their Cold Vermicelli Bowl with Pork or Shrimp.  It reminds me of a salad in a bowl, something I would lean towards most nights.

I've been trying to work more fish into our diets for the Misters health sake.  I don't know if I've adequately described him for you before.  He's not Mister Gourmet, a more appropriate title would be "Hot Dog Dude".  Whenever I'm not home to cook dinner he will say, "It's okay, I'll just have a hot dog."  I wish I was kidding about this.  He is just lucky he has someone like me looking out for his health or I could only imagine. 

Before you start prepping the veggies, put a large pot of water on to boil so it will be ready when you are.

Make the pickled carrot and daikon radish mixture first so it can have a few minutes to soften and get some flavor:

Pickled Carrots and Daikon Radish:
2-3 large carrots, peeled
1 - 6 inch piece of daikon radish, peeled
1 cup water
2 tbsp. white vinegar or rice wine vinegar
2 tbsp. granulated sugar
1 tbsp. salt

You can vary this pickling mixture anyway you like I tend to like it a little on the sweet side.  I believe it's just a matter of ratios and you can make as little or as much of the pickled carrots and radishes as you want, I just made enough for the meal. 

In a small pot combine water, vinegar, sugar and salt, heat on medium until everything is dissolved.  Let cool.

I used a mandoline to cut the carrots and radishes into 3" chunks and then ran them through the julienne blade to achieve a thin matchstick size.  Please, please use a finger guard when using your mandoline.

Cover the shredded carrots and radishes with the pickling liquid.  Set aside till ready.

Other veggies you will need to prep:
1 cucumber cut into 2-3" julienne
1 head leaf lettuce
Cilantro leaves
Mint or Thai basil
1-2 small red chilies, minced

Julienne cucumbers into small matchsticks.  I like to chiffonade the lettuce, which is just a fancy term for rolling the leaves up and cutting them into thin strips.  Wash and dry your herbs and chop them and set them aside.  Cut the top off your chilies and remove the seeds, mince and set aside.

Prepare and sear the fish:
1 pound halibut fillet, cut into 3 or 4 pieces
1 tbsp. canola or grapeseed oil
Kosher salt
Freshly ground black pepper

Pour a little bit of oil on the fish and sprinkle with salt and pepper.

Heat a skillet on medium to medium high heat, when it is hot add the oil and place the halibut flesh side down in the hot pan for 2-3 minutes.

Flip the fish over to the skin side and continue cooking until it is firm about 6-8 minutes.  Only way to tell if your fish is done is to touch it.  You read that right, you have to be okay with groping fish if you want to tell if it is properly cooked.  It shouldn't feel giggly, but not overly firm either.  I won't tell anyone you grope fish if you don't.

Rice Vermicelli:
10oz. package or whatever size you can find dried Rice Vermicelli noodles

Drop the noodles into boiling water and cook until tender 4-5 minutes, drain and set aside.

To assemble the bowls place a good amount of the lettuce on the bottom and side, place some vermicelli noodles next to that, add a nice amount of the cucumber and pickled carrots and radish, add some herbs, and top with a little chile.  In the restaurant they serve you a bowl of sauce that goes on top.  I just used a couple tablespoons of the pickling liquid for the top of mine for a little more flavor.

Oh you likey the photo above?  Me too.  I received a package from Kim - Liv Life that I bought over at Becky's Bake Sale.  I bet you are sorry you didn't go buy something now.  Thank you, Thank you, Thank you, Kim and Family. I love everything in there, but especially the limoncello, the perfume when I opened the bottle provoked a little dizzy spell.

Enjoy,

Gina

  

Citrus and Mixed Greens Salad

I have a whole list of recipes I want to try soon, although most of them are stuck in my head and may never see the light of day.  This one though, got a shortcut straight to the front of the line, courtesy of my sister.  She works at a hospital and they had a potluck the other day, she called me on her way home and was going on and on about this citrus salad her co-worker Alisha made and how light and refreshing it was.

After she had given me the rundown of all their yummy eats, and by the way, yes I was jealous. She proceeds to tell me, her and her co-workers have been reading my blog and that they are now fans and would love to come over here and eat.  After, I stopped giggling, I said, "Yes of course, I'd love that".  My sister's birthday is right around the corner, so I'm having a birthday party for her and her friends. 

I don't know what makes me happier, that someone actually reads my blog or that people want to eat my food! I can't wait, we are going to have so much fun and of course lots of yummy food.  I'm going to give you the recipe the way I got it, and I'll put my edits on the side.  I only edited, because I had to sub some stuff for what I had on hand.  It was so good; it really didn't need any improvements.

Citrus and Mixed Greens Salad

1 bag of mixed salad greens (I used an herb mixed greens from Trader Joe's)

1/2 cup red seedless grapes, halved 

1 - 11 oz. can mandarin oranges, drained

1 - 8 oz. container pineapple chunks, drained

1 - 8 oz. container grapefruit segments, drained

21 walnut halves, toasted (I used pecans, but the walnuts would have been good too)

Combine all the above in a big bowl.  Can make prior to needed and store in refrigerator.  Toss with dressing prior to serving.  I bought larger containers of fruit, so I'd have some leftover, since my daughter loves all these anyway; she's my fruit girl.

Orange Poppy Seed Dressing

1/2 cup fresh orange juice

1/4 cup honey

1/4 cup canola oil

2 tbsp. champagne vinegar (I used an orange champagne vinegar)

1/8 tsp. salt

1 tsp. poppy seeds

Combine orange juice, honey, oil, vinegar and salt in blender, process until blended.  Add poppy seeds and pulse once.  Cover and refrigerate.

I just wanted to say a special Thank You to Alisha for passing this recipe along.  I think this recipe would be perfect not only for a potluck but any night of the week.  My non-salad loving husband ate this like there was no tomorrow, so I knew it was a keeper.  I loved this salad, not only because it was light and healthy, but also it was perfect to get rid of those winter blues.

Enjoy,

Gina

Turkey Piccata and Our Pig Roast Preparations Begin!

I don't know about you but one too many Christmas cookies are sitting around my middle, literally. I thought maybe you would enjoy a light and healthy dish instead; the fact that it's fast to prepare doesn't hurt either. My Grandfather loved using veal, but I'm just not a fan.  So when I make Piccata I like to use turkey cutlets.  This is a comfort dish for me; I love licking the sauce off the plate, don't lie and pretend you don't do that when you eat something really good.

Turkey:

1 lb. turkey cutlets

1/2 cup all-purpose flour

1 1/2 tsp. kosher salt

1 tsp. cracked black pepper

1 tsp. fresh rosemary, chopped

1 tbsp. unsalted butter

2 tbsp. extra virgin olive oil

1 lb. pasta, whatever shaped you would like

Step 1:
Fill a large pot 2/3 full with water and a couple of teaspoons of salt and bring it to a boil.  Drop your pasta in when the water is at a rolling boil.  Cook for 7-10 minutes, depending on the shape of the pasta.

Step 2:
On a plate combine flour, salt, pepper and rosemary.

Step 3:
Lay a piece of plastic wrap on your counter and lay turkey cutlets on top.  Cover with another piece of plastic wrap and pound with the flat side of a meat tenderizer.  You want to leave them about 1/2" thick. Then dredge each cutlet in the flour mixture and set aside.

Step 4:
To a large skillet add butter and olive oil.  Heat on medium heat and when the butter is starting to turn color add the turkey cutlets.  Cook for 2-3 minutes on one side then flip and cook the same on the other.  Remove from the skillet and set aside, drain remaining oil from the skillet.

Lemon - Caper Sauce:

juice and zest from 2 lemons

1/2 cup white wine

2 tbsp. capers

3-4 tbsp. Italian parsley, chopped

2 tsp. all-purpose flour

Step 5:

To the skillet on medium high heat add wine, lemon, and capers.  Add flour and whisk it in, cook for 2-3 minutes, remove from heat and add parsley.  Put cutlets back in sauce and combine with the pasta.

Here is a little tip for you:

I love buying fresh herbs, to help them keep a little longer in the fridge I wash them really good, let them dry, then place them on paper towels before placing them in a large Ziploc bag and putting in the fridge.

I really don't know where this year went, must be a sign of aging or something.  I guess it's true, time flies when you are having fun.  Thank you to all my old friends and to all my new.  Writing all these recipes for you this year has been my extreme pleasure and I'm looking forward to the New Year.  

Most of you have packed up your decorations and cleaned up the holiday aftermath.  I'm preparing for our next Christmas celebration.  When I married my husband I also married his traditions, including their celebration of the day Christ was born, which they celebrate on January 6.  It's a big feast and my husband roasts a whole pig and I make homemade tamales and lots of other goodies.  If you are looking for a really good dinner, this will be the place to be.  Call me and I'll let you know how to get on the V.I.P. list!  

Wishing all of you A Happy New Year!

Serves 4.

Gina