Working Weekend

Ever have one (or multiple) of those days where you feel like you just don’t stop going and going? Well, that’s how my weekend felt! I’m certainly not complaining, but it left me little time to spend in the kitchen.

On Friday after work, a group of us decided to go to a local Mexican restaurant for happy hour to take advantage of the 70+ degree weather, where they have $2 Sol beers all day, every day. Conveniently, that’s also the name of the restaurant. We wound up hanging out for a solid 3 hours, and ordered some nachos and stuffed jalapenos – delicious! By the time we got home, we were zonked, so fiancé and I each grabbed a slice of pizza from our local pizzeria that we pass on the way home, and caught up on the excess TV we hadn’t finished from Thursday night.

Saturday was all business, but it started out with the fiancé making buttermilk pancakes! While I love cooking, it’s always appreciated when someone else does it for me. After fueling up and enjoying an episode of DC Cupcakes, I hit the books. Four hours later I came up for air, just in time to head to the grocery store! On our trip I picked up some leeks for a recipe later this week. Little did I know that they were about $4 each, and I grabbed two. Holy moly they are expensive! This feta, leek, and potato tart I’m making on Thursday better be delicious. Dinner was a quick peanut stir-fry that I was too hungry to photograph. We then went to see Paul, which was absolutely hilarious, and stopped to take some pictures of the “super moon.”

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Sunday, the “day of rest” was far from it. I was up early to head to my parent’s to meet with a potential wedding florist. After my mom and I did that, we stopped at my favorite bagel spot, Bagel Chateau, where I picked up what I think is one of their best sandwiches. I know it’s New Jersey so everyone assumes we all love “pork roll” or “Taylor ham”… but I’m not a fan. Instead, I got what they call a “dutch,” which is a mixture of eggs, potatoes, and cheese served up on your bagel of choice. It was just what I needed to fuel my run! After a trip to Trader Joe’s my mom and I headed to the park to get our run on. My mom is new to running, so I was super psyched to see her finish an entire mile without stopping! I did three, which is a great feat considering my foot. I’m starting to think I’m back in the running game, but I don’t want to jinx it. I then headed home to finish up even more homework.

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Where was my fiancé during my super busy Sunday, you may ask? Oh, he was just completing his Rita’s Ice Tour, 2011 edition. Last year, I too accompanied him on the adventure, but couldn’t due to my schedule this year. They stopped at 14 Rita’s and sampled a different flavor at each. Head over to his blog to read about it!

I really slacked on Sunday night’s dinner, too. I headed up some Gardin chipotle lime “chicken” strips, and paired it with some southwestern hash-browns. The hash-browns were a nice gussied-up version of just plain ‘ole pan-fried potatoes, and I think would go well at any time of day. Yum!

Southwestern Hash-Browns
– Serves 4 –

Ingredients:
4 cups frozen hash-browns
1 yellow onion, diced
1/2 cup black beans
1/2 cup corn
1 Tbsp chili powder
1 Tbsp Adobo
1 tsp cumin
1 Tbsp taco seasoning
6 Tbsp cooking oil

Directions:
1. Preheat skillet with 3 Tbsp of cooking oil. Add a layer of hash-browns to cover the skillet (2 cups). Cover, and let cook for 12 minutes.
2. Meanwhile, in another skillet, preheat 2 Tbsp oil, add sauteed onions, and cook for 5 minutes until onions begin to become translucent. Add black beans and corn, and cook for an additional 5 minutes. Set aside.
3. After 12 minutes, flip the hash-browns, and cook an additional 2-3 minutes. Set aside.
4. Repeat steps 1 and 3.
5. Combine the hash-browns and bean mixture back in the skillet, and cook for 2 minutes.

Southwestern Breakfast Bake

Thankfully, Saturday’s excursion to find Bridesmaid dresses was a success! Not only did we find those dresses, but my mom also found her dress, and I stumbled upon an adorable dress I’m planning to wear for either the rehearsal dinner or bridal shower, and will definitely be taking on my honeymoon. Triple score at Macy’s!

After the shopping trip, I had worked up a serious appetite, and since I had been out pretty much all day, felt as though I needed to spend a little time in the kitchen. This recipe really didn’t require much kitchen time, though, because as soon as a I put it in the oven, I went off to do a 30 minute yoga session. If any of you have iPads, iPhones, iPod touches, Macs, etc., I highly recommend Pocket Yoga (the app) – you can choose between three different practice styles, three levels (beginner, intermediate, advanced), and also three lengths of practice. It also has a library of all of the poses, and a few sun salutation sets also. I’m no yogi, but I’m really enjoying it!

But back to the food. It’s a really yummy twist on a quiche, and by naming it “breakfast pie,” it gets you excited for something different. Even though it’s a savory pie and isn’t sweet, it rightfully owns the title. The great thing about a breakfast bake, quiche, etc. is that you can really throw anything into the mix; anything goes. So I suggest getting creative!

Southwestern Breakfast Bake
– Serves 4 –

Ingredients:
1 pre-made pie crust
1 small onion, diced
1/2 green pepper, diced
2 chile peppers of your choice (I used habaneros)
1/4 cup corn
1/2 cup black beans, rinsed and drained
2 Tbsp chili powder
2 Tbsp taco seasoning (I used chipotle, but any flavor will do)
1 tsp ground cumin
1 tsp Adobo
6 eggs
1/4 cup sour cream, or Greek yogurt (I used plain Chobani)
2/3 cup shredded cheese
1/4 cup cilantro, chopped
1 scallion, chopped

Directions:
1. Preheat oven to 350 degrees
2. Sauté diced onion and peppers about 3-5 minutes. Add spices, and continue to cook an additional 2 minutes. Add corn and black beans, continue cooking for an additional 3 minutes.
3. Place pre-made pie crust in a greased pie dish, and layer cooked bean, corn, and pepper mixture.
4. Whisk eggs together in a medium bowl, adding the sour cream/Greek yogurt. Mix in cheese and cilantro until combined, and pour mixture into pie dish.
5. Bake for 30-35 minutes, top with scallions, and a sprinkling of cheese (if desired) and cook for additional 5 minutes.
6. Serve with additional sour cream/Greek yogurt, and salsa

Eggy Pasta

Here I was just the other day going on and on about how I’m not a big breakfast fan (specifically eggs), and then I go and have eggs for dinner! I know, I confuse myself sometimes. But when I found this Recipe on Real Simple’s site under their Quick Meals section, I figured I’d give it a whirl. My fiancé has been going for physical therapy for his ankle injury post half marathon, and they’re hour-long visits twice a week, either an hour or two after work. So, I’ve been trying even harder than usual to come up with quick and easy dinners we can have either before he goes to PT, or when he gets back.

The recipe only requires a few ingredients, and aside from cooking the pasta and sautéing the veggies then combining it all with a cheesy eggy mixture, there isn’t much work involved. Plus, if you are looking for an easy way to get some protein in a non-meat way, this badboy has four whole eggs in it (and according to their nutrition info, has 17g of protein)! I could definitely see this as a brunch dish, for someone that can’t really decide if they want more of breakfast, or lunch. The only modification I made to the recipe was adding extra red pepper flakes (of course), and using whole wheat spagetti. It’s also great because you’ll likely have some variation of all of the required ingredients already in your fridge/pantry. I’m definitely keeping this on my “Uhh… what can I make for dinner?” go to list!

Scrambled Pasta via Real Simple
– Serves 4 –

Ingredients:
1/4 of a 1-pound box of spaghetti (about 2 cups cooked)
3 tablespoons olive oil
1 green Italian frying pepper or 1 green bell pepper, thinly sliced
4 whole scallions, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
4 large eggs
1/2 cup grated Parmesan, plus more for serving
1/2 teaspoon kosher salt
1/2 cup finely chopped fresh basil leaves

Directions:
1. Cook spaghetti according to the package directions.
2. Meanwhile, heat the oil in a skillet over medium heat. Sauté the green pepper, scallions, and crushed red pepper (if desired) until tender but not brown, 3 to 4 minutes.
3. In a medium bowl, whisk the eggs with the Parmesan and salt; add them to the skillet with the spaghetti and basil. Toss gently over heat until eggs are set.
4. Serve with grated Parmesan and crusty bread.

Breakfast of Champions

While I was swimming, I often had to wait until after practice to enjoy a “real” breakfast, since practice was usually anywhere from 5:30a to 9a, depending on the day, and season. When I got home, I was always ravenous, and since I had already been up for quite a few hours, wasn’t really interested in typical breakfast food. Being a huge bologna fan (I grew up eating bologna and American cheese sandwiches cut into quarters, with an offset of real juice and tons of veggies for lunch), I oftentimes made myself a bologna and cheese sandwich, with an iced coffee. It’s a totally weird (and to some gross) combination, especially for breakfast. My mom liked to joke that it was “the breakfast of champions.”

For Valentine’s day, I bought the fiancé a French press, because he’s been wanting one for ages. I know nothing about them, so I just went with what was rated highly on Amazon, a Bodum Brazilian press. Since it’s a little more time consuming compared to your average cup of brewed coffee, we decided to save it for the weekend. After boiling water, letting it sit so it wasn’t super hot, and then letting it all sit together for 4 minutes, we were ready to enjoy our first cup of French pressed coffee. Let me tell you, the flavor is completely different. We used our go-to coffee, Dunkin Donuts (French vanilla flavor), and it definitely didn’t taste like it does when we make it in our regular coffee maker. You can really taste the coffee flavor, and honestly, it tasted thicker. I know that sounds ridiculous, but as someone that always drinks their coffee black, sometimes it tastes a little too watery for my liking… but this was perfect. I’m definitely a French press convert!

20110219_103422_008_E — Yup, that's me in the background getting my cook-on

Leaving the fiancé in charge (it is his, after all), I set out to make a breakfast scramble with tofu. I’ve made it no secret that I’m not a huge egg fan, so after reading a bunch of different vegetarian and vegan recipes using tofu instead, I decided to give it a shot. I went with a Southwestern theme, since that’s my go-to breakfast flavor combination, and it was really delicious. Since you don’t have to worry about making sure the eggs are cooked all the way, the whole entire thing took about 10 minutes, leaving us perfect timing for when the coffee was ready. I could have definitely had this wrapped up into a burrito, atop some toast, maybe in a casserole, or just how I had it, plain.

Southwestern Tofu Scramble
– Serves 2 –

Ingredients:
8 oz. package of tofu (pressed to remove excess water)
1 small yellow onion, diced
1/2 green pepper, diced
1/2 jalapeno pepper, diced
1/3 cup chunky salsa
1/2 cup shredded cheese (any blend will do)
1/4 cup cilantro
2 Tbsp oil
1 Tbsp chili powder
1 tsp Adobo
1 tsp ground cumin
Sour cream or Greek yogurt (I used Chobani plain) for garnish

Directions:
1. Heat oil in skillet, and add onion, pepper, and jalapeno. Sautee for 5 minutes, adding spices half way through
2. While the onion and pepper mixture is cooking, mash tofu in a bowl until it has the consistency of eggs
3. Add tofu, cilantro, salsa, and half the cheese mixture. Cook about 5 minutes, making sure everything is combined
4. Finish off with the rest of the cheese, mixing all the way through, and remove from the heat
5. Serve with the sour cream/yogurt and any other garnish you’d like

Amy’s Organic Breakfast Burritos

I’m a frozen foods junkie. Typically, I stick to them for breakfast and/or lunch, but not dinner, since the little meals are rarely satisfying.

After spending weeks eating instant oatmeal every day for breakfast in an effort to save money and calories, it was time for something new. I did a week of frozen bagels, and a few weeks of different waffle variations. This week, however, I decided to switch it up with Barbara’s Bakery Puffins. Not just any Puffins – the peanut butter kind. They’re so delicious, that I’m almost through my box and it’s only Wednesday.

So, last night I had to stop quickly at Stop & Shop to grab some extra chicken stock for the Southwest Chicken Soup. Remembering that this particular location is Kosher and has A LOT of veggie options, I ran over to the frozen section in hopes of finding Amy’s breakfast burritos. I typically do my weekly shopping at ShopRite, and for whatever reason, they carry every variation of Amy’s burritos EXCEPT the breakfast one! Once I spotted them, I excitedly grabbed two (because I’m always thinking about my fiance), and headed home.

My co-worker that’s vegetarian often has these burritos, and groaned when I excitedly told her I had one for breakfast. That’s how good these things are! They’re completely organic and vegan, but you’d never notice. There’s yummy cheese, tofu, beans, onions, potatoes and tomatoes all wrapped up in a flour tortilla. And at only taking 3 minutes in the microwave, what more could you ask for?!

While the picture I took with my iPhone doesn’t paint it in the best light, it really is delicoius! So next time you’re looking for a quick and easy breakfast option you can bring with you to the office, head over to the frozen section and grab yourself some Amy’s Organic Breakfast Burritos. Maybe grab a box of Puffins too, because they’re equally delicious!

Head over to Amy’s website to see all of the delicious vegeterian and vegan frozen options available!

Pumpkin Part 2: French Toast Style

The promise for this post is two-fold: on my first Pumpkin post, I promised to document each of my experiences with all things involving pumpkin throughout the fall. In my most recent post, I vowed to share my own kitchen cooking experiences with you, the lucky reader.

That being said, I tackled both this fine Sunday morning.

The recipe for the Pumpkin French Toast fell deliciously in my lap. Well, it was shared by one of my boyfriend’s friends on Google Reader, which he immediately forwarded to me, in which I quickly replied that would be our Sunday morning. The recipe comes from Recipe Girl, who actually has quite a few other tasty looking recipes I’ll probably sample at one point or another.

But back to the task at hand, my Pumpkin French Toast.

ingredients

It was a pretty simple recipe, just time consuming in terms of preparing all of the ingredients and then cooking them; as my pan only fit about 3 pieces of the bread at a time. I forgot to grab some cinnamon, so that was missing from the recipe, but the Cinnamon Toast Crunch coating easily made up for it.

My only qualms with the recipe were it’s bread size suggestion, and amount of pumpkin. It calls for 3/4 to 1 inch thick slices of French bread. I have to say, that was a little too thick for my liking – the pumpkin coating didn’t really soak through, and made it a little more difficult to cook quickly. Surprisingly for both my boyfriend and I, we thought the pumpkin flavor could have been a little more subtle. I was surprised that only 3/4 of a cup of pumpkin puree could be so strong. But it was!!

After all of the pieces were made, we threw it together with some turkey bacon and smothered it in maple syrup. I can honestly say that for someone who up until recently despised pumpkin, never really liked breakfast food, and never would have chosen French toast when given the option, I was impressed with myself. I quickly noted during the whole process that one of the best parts of cooking with pumpkin is the color. It’s such a rich combination of yellow and orange, an when mixed with different ingredients (such as eggs and whipping cream), it is truly a beautiful color. Now that I come to think if it, it’s shade is quite close to that of my living room. No wonder I enjoy that room so much…

This is definitely a recipe I’ll be revisiting in the future. I think it would also be delicious as a dessert with some ice cream and maybe whipped cream as well.