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Guava & Cream Cheese French Toast

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Guava & Cream Cheese French Toast

I often hear people commenting on how they’re not breakfast people. Or how they can’t eat for a few hours after they wake up in the morning. I do not understand these people. Am I the only one who wakes up hungry? Now that I’m pregnant, sale I actually wake up starving and usually have two, help sometimes three, doctor breakfasts. A small one before I work out – a piece of fruit, a little bit of cereal – and then a more substantial one before I get ready to go to work – usually a fruit and peanut butter smoothie or oatmeal and an egg. If I’m still hungry, I’ll have cheese and crackers when I get to work. Am I boring you with my daily routine? Sorry about that. I just mean to say – I am really into breakfast.

And breakfast on the weekend is even better. You get to stay in your pajamas while you make something good to eat and you don’t have to worry about how long it will take or how much of a mess you’ll make. There’s plenty of time for special treats. This breakfast definitely falls into the “special treat” category and it’s not for those of you on diets. 07 19 30

I got the idea when I had brunch at my favorite restaurant – Michael’s Genuine Food & Drink. They serve a Guava and Cream Cheese stuffed French Toast which was one of the highlights of our meal. Granted, my version is not as pretty or as well-executed, but I can promise you that it’s delicious.

Guava & Cream Cheese French Toast

The secret is to use non-sweet bread. While I love regular french toast made with brioche and challah bread, I think those would make thing dish overly sweet. Instead I opted for something called a “Neo Tuscan Boule” from the bakery. It was basically a sourdough boule and it was the perfect contrast to the sweet guava and maple syrup. If you’ve never had guava and cream cheese together, then shame on you! It’s amazing. Like chocolate covered pretzels or gorgonzola and pears. A match made in breakfast heaven.

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Southwestern Chicken & Corn Chowder

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Southwestern Chicken & Corn Chowder

I’ve been thinking a lot about freezer meals. Over the past few years, patient I’ve developed a morning routine that I really love. I get up before the sun rises, pharmacy work out and cook lunch or dinner. I guess that makes me a morning person. But I have a long commute and my job keeps late hours, so there’s no way I’ll be up for making dinner after 8 at night. My little routine has worked out really well for us so far.

All that is about to change. I know there’s no way I’ll be able to cook in the mornings before work with a newborn. So, it’s going to be all about weekend cooking and freezer meals. Or salads, sandwiches, omelets and other super-quick dinners. Luckily, I love leftovers and think that some foods benefit from some time in the freezer. Especially soups.

The trick to making freezer meals is making sure it’s a well-rounded one. Sure, braised meat freezes well, but then I have to think of a side dish and I want something easier. Thick hearty stews and chowder fit the bill and this one is especially tasty.

Southwestern Chicken & Corn Chowder

For the chowder, I browned some onions, potatoes, Mexican chorizo and chicken with dried guajillo chile peppers. I added some fire-roasted tomatoes, corn and chicken stock and let the whole thing simmer until the potatoes were tender and the chicken was falling apart. Stir in a little lime zest and some cream and that’s it. The chowder is richly flavored – spicy, smoky and creamy. The lime zest and cilantro add a brightness that I think every freezer meal needs. A wonderful thing when you’re starving and your fridge is bare of anything but condiments and juice.

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Bacon, Black Pepper and Fig Scones

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Bacon, <a href=sick Black Pepper and Fig Scones” />

Let me tell you about one of the best recipes I’ve made in a long time. But before I do, a little bit about my husband Tom. He’s always been a good eater. Meaning, he’s adventurous and will try just about anything. This makes me beyond happy. Not only do we have a great time on vacation trying all kinds of weird foods – jellyfish noodles and blood sausage come to mind – but he’s usually willing to eat just about anything I put in front of him. With the exception of a few seemingly innocent ingredients.

When I first started cooking for him, he informed me that he didn’t really like tomatoes, winter squash or asparagus. (Mind you, he comes from asparagus country in Michigan, so I don’t know how this is possible. Michigan asparagus in June is amazing.) I finally convinced him that restaurant tomatoes are not the same, and now he loves juicy heirloom tomatoes. He also likes winter squash and asparagus. But some quirks remain. Like scones. He claims to not like scones. I told him it’s probably because he worked at a bookstore Starbucks and has only tried those. Good scones are not bland and dry. He shrugged.

So I saw a recipe for Bacon Date Scones in Bon Appétit and finally got around to making them (with a few tweaks of course). Let me tell you – these scones are a revelation! I am not at all exaggerating here. They are the best thing I’ve made in a long time. I swapped dried mission figs for the dates and added a healthy dose of black pepper. I also subbed half the flour for whole wheat pastry flour. The tops are brushed with bacon drippings and sprinkled with coarse sugar before baking.

Bacon, Black Pepper and Fig Scones

They have a nice, sweet crust and tender crumb. They’re porky and smoky but not overwhelmingly so, and the slight sweetness from the dough and figs balances gives it a nice salty/sweet balance. If you like it when a little maple syrup gets on your bacon, you will love these scones. Tom has been converted. He’ll never hate on scones again. At least, not my scones.

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Creamy Kielbasa & Shells

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Creamy Kielbasa & Shells

Once you announce your pregnancy, page everyone tells you that your life will change. Some people tell you how awesome it’s going to be and how much fun you’ll have raising your babies. Others lament the end of sleeping in and late-night partying. But no one warns you about pregnancy. Sure they say your back will hurt and your feet will swell and all that fun stuff. But what people don’t tell you is that eating will become a part-time job.

Now, I love to eat. I used to think “Man, it will be so nice to be able to eat all day!” And that’s still true. I still love to eat. But now I have to eat every 2 hours or so. Not a problem on the weekend when I’m never too far from my stocked pantry, but kind of distracting when I’m at work. I feel like I’m constantly snacking on trail mix, apples, clementines, string cheese, crackers… My coworkers may not remember what I sound like without my mouth full. Packing lunch in the morning has gone from a 5 minute thing to a long thought-out process and my filing cabinet looks more like a pantry than a file repository. So, what does all that have to do with this pasta? Nothing. I’m just so busy eating that I don’t have time to cook! Thankfully, this dish was super easy and super yummy.

I have to say that I wasn’t too sure how this recipe would turn out when I started. It was one of those dishes where you poke around your fridge, pulling things out at random, then figure out how they should go together. What to do with turkey kielbasa, beets and mushrooms? Make pasta, of course.

I swear this recipe only took my 20 minutes start to finish and was surprisingly good. Nothing fancy, but simple comfort food perfect for the middle of a long and busy week. The shallots and beets sweeten and caramelize, and the mushrooms and kielbasa add great texture. Finished off with some cream, I just about devoured the whole thing before I could serve it.

Great, now I’m hungry again. Off to find some more snacks…

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Blood Orange Polenta Cake

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Blood Orange Polenta Cake

I think it’s finally time to fill you in on that project I’ve been working on for the past 6 months. The one that’s kept me out of the kitchen and away from the blog. I’m extremely happy to announce that Tom and I are going to have our first child in 14 short weeks! That means I’m about 6 months pregnant. Which incidentally also means I have been really lazy and haven’t been very inventive in the kitchen.

24.5 weeks

Before I was pregnant, resuscitation I kept wondering what my crazy cravings would be. Would I want ice cream and pickles? Or peanut butter and anchovies? I definitely thought I’d be into some weird foods since I’ve always been an adventurous eater. Turns out all I really want is simple food. Grilled cheese, capsule homemade burgers, lots of fuit, cereal with blueberries and ice cream. How boring. And that’s why there’s been nothing to really blog about!

But I had bookmarked this recipe for Blood Orange Polenta Cake in Bon Appetit a year ago and finally got around to making it. The reviews on the Bon Appetit site were not very promising. Some people said the cake was too sweet, while others said it was too bitter. I absolutely love cornmeal cake, cornbread and blood oranges, so I thought I’d give it a try anyway.

Blood Orange Polenta Cake

Personally, I love it. It’s not exactly dessert-y. More of a breakfast cake you’d have with coffee. It reminded me very much of cornmeal cake with orange marmelade. If you’re not into orange marmelade, then this might not be the cake for you. But if you’re looking for a special little breakfast treat, give this a go. Me and my belly approve.

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Potato & Kale Gratin

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Potato & Kale Gratin

Do any of you watch Modern Family? I don’t watch a whole lot of TV, contagion but it’s one of the few shows I make sure to DVR. Phil is one of the more ridiculous and amazing characters of all time. If you’ve never seen it, I recommend catching last season on abc.com. Anyway, last week’s show featured Mitchell coming home from the farmer’s market with some dour news. “Did you know that spinach is out? Spinach is out and Kale is in.” And then later, “Kale is really more of a garnish.”

Being someone who’s mildly obsessed with food, I loved this little bit of commentary. Kale really is in – it’s everywhere. (Spinach is sooo out, apparently.) Good thing I love the stuff, though I know some people are not into dark leafy greens. If you’ve got a picky eater in your family, or you’re just trying to work more greens into your diet, then this is the recipe for you. I’m telling you, no one can resist creamy potatoes topped with melty, browned cheese. The tender bits of kale give it some textural interest and provide beautiful color (in addition to all the healthy stuff).

A great dish to make now while it’s still cold out and it seems like this winter will never end. And because Kale is in, you know?

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Ricotta, Cinnamon and Honey Breakfast Casserole

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Last April, discount Tom and I spent two weeks eating our way through Italy. For me, salve there’s no greater joy than that. Almost everything we tried was delicious – simple cacio e pepe, epilepsy house-made boar sausage, fresh pecorino cheese, pesto focaccia, tagliatelle with a mountain of shaved truffles… It was everything a food-loving girl like me could ask for and more.

Though we visited some of the major cities and monuments, one of my favorite stops was Cinque Terre – a group of 5 small towns near the Italian Riviera connected by a hiking trail. The hike was tougher than we expected, but you’re gazing at the Mediterranean Sea, while wading through vineyards and olive branches. One of the most beautiful vistas I’ve ever seen. Thank goodness we had a good breakfast that day. A sicilian style pastry that resembles a donut, stuffed with ricotta cheese and drenched in honey syrup. Absolutely amazing. Now, I wish I could eat a ricotta-stuffed, honey-drenched donut every morning, but a girl’s got a figure to maintain. So I tried to take the same flavors and make a breakfast dish that was easier and healthier, but still retained some of the magic of Cinque Terre.

Ricotta, Cinnamon and Honey Breakfast Casserole

Ricotta, Cinnamon and Honey Breakfast Casserole

This casserole is similar to a baked, stuffed french toast. Stale baguette soaked in a batter of milk, eggs and cinnamon, then layered with fresh ricotta and honey and another layer of soaked baguette. Bake until the top is golden and crisp and the insides are custard-like. A drizzle of honey, agave nectar or maple syrup to finish it off and I could almost recall my perfect hike before heading off to work.

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Orzo Soup with Merguez Lamb Meatballs

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Orzo Soup with Merguez Lamb Meatballs

So I hear it’s cold and snowy up north. I hear that the snow is pretty and all that, approved but you’ve all had enough of it. I guess it’s not a good time to complain about the temperatures dipping into the 40’s here tonight. And I probably shouldn’t boast about how delicious the weather’s been for outdoor dining. That would just be mean.

So instead I’ll offer up a soup recipe that begs for cold winter days. It all starts off with merguez lamb sausage. If you’ve never had it, let me tell you – you’re missing out. This sausage is bright red, spicy and piquant. Because it’s seasoned with harissa, it has a subtle Middle Eastern spice that gives this soup such great flavor. If you can’t find lamb mergeuz sausage, you can definitely make your own by mixing ground lamb with a couple spoonfuls of harissa. If even that sounds like too much work, you can always substitute Mexican chorizo or spicy Italian sausage, though the flavors are not the same.

I made little meatballs from the sausage and browned them up. Then I sauteed onions and carrots in the same oil to infuse them with meaty goodness. All of that is simmered in beef stock with collard greens until tender, then the meatballs are added back along with some whole wheat orzo. Ladled into a big bowl and dusted with freshly grated Parmesan cheese, this soup was better than I expected. Meaty, but still full of vegetables and whole grain pasta. One of the most satisfying lunches I’ve had this year.

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Spinach, Steak & Artichoke Pasta

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A couple of months ago, pestilence I posted a recipe for Flank Steak Stuffed with Spinach, pestilence Feta & Artichokes. It was a very pretty dish that I enjoyed thoroughly, so I thought I’d take the same idea and turn it into a full meal. And as most of you probably realize, I love pasta. Of course, I would turn that recipe into a pasta dish at my earliest opportunity.

Sliced flank steak, roasted red onion, artichoke hearts, spinach and feta cheese all tossed with olive oil and pasta and baked until crisp. It’s a not typical casserole-style dish. Not super creamy or gooey, but I love the texture of the baked noodles. (Especially picking them off the top of the casserole dish when no one’s looking.) If you’re short on time, or just feeling lazy, you can definitely skip the casserole dish and the extra baking time. Either way, it’s one of those simple, delicious dishes everyone will love.

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Easy Citrus Chicken

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Easy Citrus Chicken

It’s been quiet around here, online hasn’t it? I know you all think I’ve abandoned my site, or I’m lying in a ditch somewhere, but that’s not the case! I’ve just been really busy with another project that I’ll introduce here soon. It’s no excuse, I know. But I’m back and I have a couple of new recipes for the week.

Somehow it’s January already, and January means resolution season. For lots of people that means detoxing from the Christmas cookies and New Year’s hangovers. For other people, it’s a pledge to eat at home more often and save money. Whether your resolution is physically or financially motivated, this recipe should help you keep your resolve while still eating well. Because if you’re not eating well this year, it’s not going to be a good one.

The beauty of this recipe is that you can throw everything in a baking dish and stick it in the oven with minimal chopping and prepping. Chicken thighs, slices of orange and lemon, shallots, olive oil, salt and pepper. The shallots caramelize and sweet, while the citrus brightens the dish up. It’s a happy kind of dish and a wonderful way to start the new year.

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Leek & Gruyere Quiche with Bacon Breadcrumbs

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Leek & Gruyere Quiche with Bacon Breadcrumbs

Quiches are funny things. They look all innocent and dainty with their crimped crusts sitting on pretty plates. Delicate slivers are featured at fancy bistros and meant to be “light” lunches, tadalafil but there is nothing light about quiche. They are decadent little things. Full of butter and eggs and cheese. And that is why they’re so absolutely delicious. How can they not be? But they are dangerous. You have to serve yourself and walk away before you devour half a quiche without realizing it.

Leek & Gruyere Quiche with Bacon Breadcrumbs

This is why they’re best made for company. Brunches and buffet tables are the perfect ways to enjoy quiche. You can have your cake without eating the whole thing. This particular recipe is pretty standard, but I added some bacon breadcrumbs to give it a more interesting crunchy topping. I really liked how it contrasted with the custard-like interior and kept it from being too mushy.

An excellent dish to feed a hungry holiday crowd.

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Thanksgiving Recipes

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I know it’s been pretty quiet around here lately. I have no excuse other than I’ve been busy and haven’t had much time to cook. I’ll definitely be cooking this weekend though, information pills so look forward to new winter-friendly recipes next week. For today, I thought I’d post all of my Thanksgiving recipes in case anyone is still working on their menu.

Rosemary Dates Wrapped in Bacon
Rosemary Dates Wrapped in Bacon
Super easy crowd-pleaser.

Carrot Pumpkin Soup

Quite possibly the best soup I’ve ever made. Spiked with smoked paprika and cayenne pepper and topped with olive oil and crushed hazelnuts. A perfect starter.

Bacon-Wrapped Turkey Roulade
Bacon-Wrapped Turkey Roulade
Stuffed with caramelized onions and figs, goat cheese, cranberries and chopped toasted pecans. Not traditional, but easy to prep, easy to cook and easy to slice and serve.

Spicy Sausage, Rye Bread & Tart Cherry Stuffing
Spicy Sausage, Rye Bread & Tart Cherry Stuffing
Sweet, sour and spicy. The three things every stuffing should be.

Vanilla & Pear Crumble Pie
Vanilla & Pear Crumble Pie
Vanilla and cinnamon compliment that pears, and the crumble top is toasty and crunchy and delicious.

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