After Work/Midnight Snack

Since I've started working more nights (2-close) at FHVH, my sleeping and eating habits have changed. Now, on a typical day, I get up around 8am to take care of my furry kids and while the dog is outside, I'll eat a cup of yogurt or a piece of fruit so I can take my morning meds. We all go back to bed until 11:30am and then I'll finally fix something more substantial for breakfast like an omelet. My dinner break at work usually falls around 5:30pm or 6pm and I'll eat the lovely meal I packed (tonight it was a chicken/veggie dish, a piece of string cheese, and an apple). Well, by the time I get home for the night I'm still wide awake and hungry so I'll fix something light and easy. Tonight's offering is one of my all time favorites and one of the easiest dishes to put together: A bowl of cereal.

Ingredients:

Kashi Go-Lean Crunch (my preferred cereal choice)

frozen blueberries (I always have bags of fruit in the freezer and blueberries are my favorite!)

soy milk (good source of protein without the pesky lactose)

Ok, so everyone knows how to pour cereal into a bowl and add milk. It's not rocket science. But I like to start with my frozen blueberries, toss in some cereal (and really, the blueberries are the star of my snack, not the cereal), then add the soy milk. I love how the milk stays ice cold from the first bite to the last, all because of the frozen berries. Simple, I know, but it really doesn't get much better for me.

Enjoy!

Red Chili

Chili was always one of my favorite meals that my mother made when I was growing up and I thought she made the best. Well, the best until I started making my own versions. It’s been a number of years since I’ve eaten any of Magee’s chili, but what I remember was a pretty basic (I’ve come to learn) ground meat/bean/tomato based thick stew which also included elbow macaroni to stretch a pound of meat into a bigger pot of food to feed the family. Imagine my surprise when I realized that there are other types of beans out there besides red kidney beans! And playing around with spice blends… absolute nirvana! I’ve made many different versions of chili, and here’s the first of this season’s offerings…


Ingredients:

1 Tbs. olive oil or vegetable oil (the olive oil was close at hand in this case)
1 lb. lean ground beef (I also use ground chicken or turkey in other versions)
1 sweet onion, diced
½ tsp. ground cinnamon (it’s warm and spicy at the same time and such a small amount isn’t glaringly obvious)
1 Tbs. cumin (the smoky scent just screams chili to me!)
1 tsp. garlic powder (do I have to remind you that fresh garlic gives me migraines? Of course you could use real garlic instead!)
1 tsp. onion powder
3 Tbs. chili powder (you could always use one of those pre-packed spice blends for chili, but I like to play around with the flavors myself)
1 tsp. dried cilantro
1 tsp. cayenne pepper (I’ve also used hot sauce, but today it was the powder)
1 sm can (4 oz.) tomato paste
1 lg can (28 oz.) tomatoes (diced or crushed)
2 sm cans (16 oz. each) fire-roasted tomatoes (diced or crushed)
3 sm cans (16 oz. each) beans, drained and rinsed (I used a mix of cannelloni, red kidney, and dark red kidney)

2 cups water (no reason you couldn't use chicken or vegetable stock, I just didn't have an open carton in the fridge)
2 Tbs. balsamic vinegar (this adds a sweetness and tang in the background)
1 package of extra-firm tofu, drained, diced (I actually like the texture of this added protein and tofu soaks up flavors like a sponge!)

*optional toppings: sour cream, queso fresco, cheddar cheese, chopped cilantro, hot sauce… the ideas are practically limitless!
I know, long list of ingredients, but it really is one of the easiest dishes to prepare. I’ve used the slow-cooker for this process, but I prefer to just do it the old fashioned way: On the stove top. So, in a large soup pot over medium high heat, cook the ground beef and onion in the oil until browned. Drain off any excess fat if necessary. Add in all of the dry spices and continue to cook the meat mixture for 3-5 minutes or until the spices become very fragrant. Stir in the tomato paste and cook for another 2-3 minutes before adding in the canned tomatoes and water. Turn the heat to medium low and simmer for 20-30 minutes, stirring occasionally, until chili starts to thicken. Stir in the beans, balsamic vinegar, and tofu. Drop the heat to low and cover the pot (I cock the lid so steam can still escape), allowing the chili to gently simmer for another 30-40 minutes, stirring occasionally, before serving with the desired topping(s). I didn’t have any sour cream in the fridge (my topping of choice) so I used a little queso fresco and cilantro instead.

Enjoy!

Butternut Squash Soup

Ok, so this is an actual recipe with (mostly) actual measurements. This butternut squash soup is one of my all-time favorites and I’ve made it several times with a few different variations. Fortunately for me, it freezes very well… as a matter of fact, the attached photo was snapped after I defrosted a pint of the soup that I made a few months ago and stashed in the freezer to enjoy another day. It’s the perfect thing to sip on and savor as the weather changes to a cooler climate… and it does a bang up job of soothing an allergy-induced sore throat.

1 large butternut squash, peeled and diced (I’ve cheated and bought the stuff already prepped at the grocery store, but the texture is better if you use fresh and start from scratch)
1 medium onion, diced (a sweet onion is best)
2 Tbs. olive oil
1 quart vegetable or chicken stock (veg for vegan, of course)
1 tsp. rosemary (I used dried, but I’ve also used fresh which is just as good)
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ - ½ tsp. crushed red pepper flakes
salt and pepper to taste
In a large soup pot over medium heat, sauté the onion and butternut squash in the olive oil for 3-5 minutes. Add the stock (enough to cover the veggies) and bring to a boil over high heat then reduce to a simmer for 18-22 minutes until the butternut squash is soft. Remove from heat and allow to cool for at least 15 minutes before transferring soup to a blender. Of course, if you have an immersion blender, just use that instead. Puree until desired consistency. Return soup to pot over medium low heat and stir in rosemary, cinnamon, nutmeg, red pepper flakes, salt and pepper. You can always stir in additional stock, milk, or cream if a thinner soup is desired, but I prefer a thicker consistency (it’s almost as thick as baby food). Simmer for 8-10 minutes to allow flavors to meld. Serve hot.

Enjoy!

Feta Omelet

So here it is, Sunday once again. I know I've said it before, but what better way to celebrate a day off than to prepare a fantabulous breakfast? Today's offering is another great omelet paired with some leftover sweet potatoes and mixed veg, transformed into a tasty hash. I did make a slight departure from my regular coffee or iced coffee, and instead made my version of a hot mocha using a few of my pantry staples.

Ingredients:

2 eggs (I used my Garden Vegetable Egg Beaters as usual)

sun dried tomatoes, diced

feta cheese, crumbled

sweet potatoes, diced (I had these leftover in the fridge so all I had to do was reheat them)

mixed veg (again, from the freezer, this mix included red peppers, corn, and broccoli)

*For the hot mocha: instant espresso, hot chocolate, water, splash of creamer if desired

Because the omelet would only take a few minutes to come together, I started with the sweet potatoes and a splash of olive oil in a small saute pan over medium heat. Cook the potatoes until they start to crisp before adding in the rest of the veg to heat through. Meanwhile, in a separate pan, prepare the omelet and stuff it with the feta and tomatoes. Instead of my regulation coffee, I went with a package of sugar-free hot chocolate mixed with instant espresso and finished it with a splash of my favorite French vanilla creamer.

Enjoy!

Balsamic Linguini

Ok, I know I said in a previous post that I'm not a big pasta eater, but sometimes a girl has to take one for the team when her dinner guest is a picky eater. There's a reason why pasta and/or chicken dishes are served at many social events; almost everyone likes them. So, keeping that in mind, when a certain friend of mine finds himself at my house around dinner time I bow to his likes/dislikes and challenge myself to greater creativity with ingredients that are not necessarily my favorites. With this particular dish, I was pleasantly surprised to find I really enjoyed a pasta dinner.

Ingredients:

whole grain linguini (I definitely prefer the nutty taste of whole grain pasta to the old stuff)

Italian turkey sausage (I had a package of links in the freezer, otherwise I would have tossed in some of my go-to chicken breast strips)

extra virgin olive oil

sun dried tomatoes, julienned

balsamic vinegar (I used about 1/4 cup, but it all depends on how much sauce you're making)

fresh basil, torn

Parmesan cheese, shredded

salt and pepper to taste (keep in mind that the Parmesan is salty and the sausage may have a bite to it, depending on the brand you're using)

This is a quick, throw together at the last minute, dinner that can be prepared for any number of people. In a large pot, bring several quarts of water to a boil. Add a handful of sea salt and the pasta, cooking for 8-10 minutes or until al dente (follow package instructions). In a separate skillet, saute the Italian turkey sausage in about 1 Tbs of olive oil since turkey sausage is relatively low in fat. Once the meat is browned, add the sun dried tomatoes and balsamic vinegar. Continue cooking over medium-low heat (until the pasta is done), allowing the the balsamic vinegar to reduce slightly and the tomatoes to plump up. Once the linguini is al dente, drain and then toss with about 1 Tbs. of olive oil before topping with the turkey sausage, tomatoes, and sauce. Sprinkle with the Parmesan and fresh basil before serving.

Enjoy!

Country Hash In The City

So this is my version of a country hash recipe I saw on Food Network last week. Many of my favorite dishes are inspired by something I've seen on Food Network or in any number of foodie magazines I read each week/month. In this case, I made it my own with what I had on hand in my fridge and pantry. Y'all know how much I love a good breakfast/brunch, and this was certainly no exception. It's Sunday after all, so what better day to enjoy it?

Ingredients:

2 red potatoes, diced

mixed veg (I always have a huge selection of frozen veg on hand so this mix included red peppers, corn, and broccoli)

chicken breast, diced (like I've said before, those prepackaged chicken strips are amazingly versatile!)

1 egg, fried or poached (dealer's choice on the preparation, I went with the classic fried egg)

thyme (dried works as well as fresh here)

salt and pepper to taste

I used the same short cut that the semi-homemaker on Food Network used with her potatoes: In a microwave safe bowl covered by a damp paper towel, microwave the diced potatoes for 3 minutes or until barely fork tender. Now, you could of course use left over potatoes if you've got them, but I didn't so I started from fresh. Once the potatoes reach the desired texture, transfer them to a large skillet with some olive oil, and cook over medium-high heat for several minutes until golden brown. Toss in the mixed veg, chicken breast, thyme, salt and pepper and cook for another 2-3 minutes until the rest of ingredients are heated through. Serve with the egg on top and a big glass of iced coffee on the side.

Enjoy!

Crock Pot Vegetable Beef Soup

So you may have noticed I've been on hiatus from posting any new culinary adventures. If you read my other blog, you already know that I was diagnosed with Lyme disease 2 weeks ago. Before that diagnosis, I wasn't feeling very well for several weeks and one of the things affected was my appetite so I didn't do much cooking; I ate quite a few peanut butter sandwiches because I just didn't feel like anything else. My taste buds were also affected and some of my favorite foods (especially coffee... oh the horror!) tasted wrong, adding to my lack of interest in food.

But now that I've been on antibiotics for the Lyme infection, things are starting to get back to normal and I am once more venturing out to the kitchen in pursuit of good food. As a matter of fact, this soup was my first epicurean effort as I started to feel better... not bad, if I do say so myself.

Ingredients:

1 lb. beef, cubed (I had a package of stew meat in the freezer)

3 cups vegetable stock (I prefer the lighter taste of veg stock over beef stock, especially when it's prepared in a slow cooker)

3 medium red potatoes, diced

mixed veg (I had a bag of "soup vegetables" in the freezer- mix of carrots, onions, green beans, lima beans, okra, corn, and peas)

1 bay leaf

1 tsp. herbes de Provence (any seasoning blend would be fine)

1/2 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

salt to taste

In a 6 quart Crock Pot, start with the beef cubes and vegetable stock, cooking them on high for 4 hours. After 4 hours, tumble in the potatoes and check the level of liquid in the pot to make sure it still covers everything (add more stock if need be). Continue to cook on high for another hour before adding the rest of the ingredients. Once everything is in the pot, turn heat to low and let it simmer for another 1-2 hours before serving.

Enjoy!