It’s finally feeling like fall here in Oklahoma. Yellow and red leaves are falling from the trees after our first frost and I’ve pulled my boots and coats out of hiding. As usual, Oklahoma weather is unpredictable and tomorrow we’ll enjoy a sunny, 70 degree Thanksgiving. I’m not complaining!
Archives for 2011
Breakfast Enchiladas with Roasted Poblano Sauce
I don’t know where to begin with these enchiladas, so I will say this: holy smokes, they are good. Stuffed with scrambled eggs, sautéed portobello mushrooms and roasted red pepper, and smothered in a spicy, smoky homemade roasted poblano sauce with a hint of cinnamon—they’re better than good. These enchiladas are truly incredible.
Like huevos rancheros, egg enchiladas great any time of day: breakfast, brunch, lunch, or dinner. The enchiladas do require some forethought, time and effort, but they are worth it tenfold. I highly suggest making them for brunch, say, tomorrow!
These enchiladas were inspired by one of our stops during the Cleveland food tour last month. That Saturday, we ate breakfast in a warm, cozy café called Lucky’s. It’s nestled in Tremont, an eclectic old neighborhood in Cleveland that’s full of great restaurants and art galleries. I had heard Lucky’s had been on The Food Channel’s Diner’s, Drive-Ins and Dives, but that didn’t mean much because I don’t watch TV (I’ve never seen the show). I knew Lucky’s was going to be good when I saw their garden beside the building. It’s built behind the cute patio in raised beds that are handicap accessible for volunteers.
After sitting down and drooling over the menu, the owner, Heather, stopped by our table and shared a bit of her background and her philosophy with us. Part of her mission statement is to “offer our customers an alternative to the mass produced by committing our passion for the craft to creating good wholesome food.” Outrageously good, wholesome food is what we got.
Apple Oatmeal Muffins
Baking on Saturday afternoons has become a weekly ritual. After working on my computer from my couch all week, I like to be up on my feet on the days in between. Reaching high for bags of flour, plucking spices from the rack, grabbing my camera and hopping up onto the chair for an overhead shot, trying not to step on Cookie on the way down—it’s a dance of sorts.
Pssst… I’ve created a newer apple muffin recipe that is my new favorite, so you might want to check it out!
I’m getting steadier in my steps and also in my substitutions. Following recipes to a T is not my forté. I find a concept I like and a recipe that seems prime for adaptation, and switch things up as I go along. I’m learning what to swap for what, what can be added freely and what must be compensated by a reduction in another ingredient.
Gala and Gorgonzola Salad
Sometimes I hesitate to post everyday meals that seem almost too simple to share. Then I reconsider—if I get excited about new ideas for easy meals that don’t require an extra trip to the store or a lot of time to prepare, then there’s a good chance that you all will feel the same way. I also believe that if we arm ourselves with enough simple, healthy recipes, we won’t be tempted to stop for fast food or lower our standards for food quality when we’re feeling hungry, cranky and tired.
Plus, there’s something magical about the combination of crisp, sweet Gala apples and crumbly, creamy, pungent Gorgonzola cheese. It’s a flavor pairing so dynamite that I had to share; keeping the discovery to myself would be criminal. I like to snack on Gala apple slices with Gorgonzola crumbles, but it becomes a meal when accompanied by fresh, local greens, toasted pecans and a simple balsamic dressing.
My diet this week has consisted of meals like this, made with ingredients that I have on hand or are available at the local health store that’s a short walk away. My freezer is full of leftovers that need to be eaten and my fridge is overflowing with random ingredients from elaborate recipes past. I absolutely hate letting food go to waste, so learning to combine ingredients and leftovers in new ways feels like both a game and an art.
Living by myself as a food blogger, I find myself with family-sized portions of meals that feed me for days. I don’t have a roommate or significant other around to eat leftovers, and I don’t want to ask my friends to eat anything that’s not stellar. Sometimes when a recipe fails to meet my expectations, I’m stuck eating it all week, like the sweet potato, lentil and kale soup that I posted to my Failed Recipes album on facebook. Honestly, I’ve been reheating it for breakfast because it’s not good enough to qualify for lunch or dinner. Sure, I could freeze it, but I’m not sure I’d ever want to thaw it out!
Spicy Sweet Potato Hummus
Meet my new favorite snack, spicy sweet potato hummus! It’s brilliant orange and bursting with flavor, both savory and sweet. I’ve been eating it with everything: pita wedges, bite-sized vegetables, toasted bagels and quesadillas.
I’m pleased to share photos of this vegan recipe with you all, which is the first of my monthly contributions to One Green Planet. One Green Planet is “the online destination for the ecologically ethical generation” and a great resource for vegan recipes from chefs and food bloggers alike. While I certainly don’t believe that a vegan diet is right for everyone (and I do love my cheese), I fully support anyone’s commitment to consuming less meat and animal products. I hope my recipes can help in that regard.
Peanut Soba Noodle Bowl
I’m back! I felt like my brain was running at half speed while I had that head cold. My thoughts seem to be clearing as my symptoms have lifted, but now I’m presented with an overwhelming workload and would rather crawl back under the covers with Cookie. So it goes.
I’m taking a little break to share one of my new favorite, quick meals. It took two tries to get this one right (see the first try here), but my second attempt really hits the spot. Like my other soba noodle recipe, this one is packed with vegetables, which keeps the dish light, while buckwheat soba noodles contribute their whole grain goodness and peanut butter brings in some protein.
This Asian inspired, peanut butter flavored dish is a cinch to throw together. Just boil a pot of water, sauté some veggies, and whisk together some sauces from your pantry. Dinner is served!