A Chick and a Summer Salad

Some how cans of chickpeas were multiplying in my cabinet like gremlins and I really needed to do something with them. I made some hummus a few weeks back(there's a recipe in my blog *hint* check it out) and now feeling all summer-y decided I needed to make a salad of some sort. The best place to go for inspiration is no doubt the local farmers market and that's just where I went. While I came home with some beautiful cucumbers I also picked up some delicious smelling hand poured soap and two huge elephant ears for my deck pots. 3 great reasons to go to the farmers' market!!

So- I have a can of chickpeas and some cucumbers what else do we need? Here's the full list:

1 15oz can of Chickpeas, drained and rinsed, there is so much sodium in canned beans
2/3 cup coarse chopped onion
1 1/2 cup diced cucumber
1 heaping cup of quartered grape tomatoes
1 tablespoon apple cider vinegar
1/2 tablespoon sugar
1 tablespoon white vinegar
2 tablespoons balsamic vinegar
1 tablespoon olive oil

It seems like a lot of vinegar but remember that the apple cider vinegar is sweet and we've got some suger too...it's going to be delicious. Don't worry.

What we're doing:

In a small bowl add the onion and apple cider vinegar, mix and cover with plastic wrap. Take another small bowl and place the cucumber, sugar and white vinegar, mix and cover with plastic wrap too. Place these bowls in your fridge to marinate at least two hours. You want all cucumbers to be crispy and sweet and don't worry the onion will remain crispy too. Now, pour your chickpeas and chopped grape tomatoes in a medium bowl which should be big enough to combine all ingredients and shake later. Preferable with a lid. Add the 2 tablespoons of balsamic and go ahead and pop in the fridge too.

~Time elapsed 2 hours!~

Take all those bowls you put in the fridge out and combine into the medium chickpea/tomato mixture. Drizzle the olive oil and mix or shake, you want to get the balsamic all over the other veggies. Season with a little salt and fresh ground pepper. From here you are ready to serve and here are a couple of options-

1.) Serve it as a side with anything delicious off the grill
2.) Instant salad: top a crisp romaine with this mixture, no need to add a dressing!

One regret I had was not using my ears of leftover corn on the cob, pan frying it and adding it to this mix. You should try it for me!

I hope you enjoy this summer recipe and it's a Sara Original too!

Baby Boom

Maybe it's been time, no motivation or both I was shocked to log in to my blog today(which I had to reset the password because it's been that long) and see that my last post was January 25th! I've been holding on to a draft of a veggie lasagna recipe since February 3rd too. Whoa. This is sad because I've done so little cooking while pregnant. My poor husband! Yes, I just recently had our sweet little boy and look forward to making him delicious solid food but until that time comes I shall continue you on my veggie adventure in the way of adult food options.

My hope is, that why I have an extended vacation from work to care for Tanner I can whip up a few dishes. I'm going to post my veggie lasagna recipe in the next few days and maybe make a trip to our local farmers market to see what might be out. I've also had some time to catch a few foodtv shows so...beware I've been inspired by Ina, Giada and Rachael!!

Back in the Stew of things!

So, since the last time I loaded up a recipe so much has been happening. SHEWW! So I'm back and ready to share the things I've been making. This entry is from a recipe I found in the Rachael Ray Everyday magazine. Besides that I love a delicious bloody mary, I was really excited when I read that it was suggested to make this stew in a cast iron dutch oven since I recently received one as a gift from a former boss. How awesome right?!? So here is what's up in the this dish-

2 tablespoons extra virgin olive oil(evoo)
6 baby yukon gold potatoes, thinly sliced
6 ribs of celery, stalk AND leafy tops
1 yellow onion chopped
4 cloves of garlic thinly sliced
Salt and pepper
1/4cp tomato paste
2 tablespoons worcestshire sauce
1/2cp vodka (oh yeah!)
1 28oz can crushed or diced fire roasted tomatoes
32oz container of vegetable stock
Juice of 1/2 lemon
chopped cilantro

There were a few things I didn't add to this recipe because-1.)I couldn't find it or 2.) I just didn't want it. These ingredients are:

1 fresno or holland chile pepper thinly sliced
1 tablespoon prepared horseradish

Now although I used a cast iron dutch oven feel free to use a big soup pot if you don't have a dutch oven.

What to do-
1.)In the dutch oven heat 2 tablespoons EVOO over medium heat.
2.)Add potatoes, celery, onion, garlic and optional chile pepper. Season with pepper and salt.
3.)Cook, stirring until veggies are softened. Stir in tomato paste and worcestershire until fragrant.
4.)Deglaze the pot with vodka
5.)Stir in the tomatoes and vegetable stock and simmer to thicken, at least 10 to 12 minutes. Stir in lemon and horseradish(if desired).

Serve with a garnish of cilantro(a fabulously delish part, you need to do)

LOVED this stew and it's really so easy. Prep all your veggies before you start the process of making it and you'll look like a pro.

ENJOY!

Pumpkin Pound Cake

A few weeks ago I was on a roll with my blog or at least my eating. Planning and making. Here's one product of that week, a pumpkin pound cake. I took this recipe from the land o' lakes web page. Although I added more cinnamon than the below recipe calls for I felt like something was still missing. I may work to tweak this recipe a bit OR just create my own pumpkin recipe because it is that fall harvest season!

Here's the recipe I used:

Pound Cake
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice* I choose to use this instead: 2 teaspoons cinnamon, 1/2tsp nutmeg and 1/2 tsp ginger

1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups Butter, softened
6 Eggs
3/4 cup canned pumpkin
3/4 cup milk

What to do:
Heat oven to 350°F. Combine flour, baking powder, pumpkin pie spice, baking soda and salt in medium bowl. Set aside.

Combine sugar and 1 1/2 cups butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture alternately with 3/4 cup milk, until well mixed.

Spoon batter into greased and floured 12-cup Bundt® pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

I also made a simple glaze using powdered sugar, milk, butter and vanilla extract. The measurements are really iffy so at this time I can't tell you how to do it. It's all about eyeballing it. I know, I know, that's not good enough!

As I said, I hope to have another pumpkin recipe made and to post. What's your favorite pumpkin dish?

Love.

A while back I was using my stand mixer a lot. There were cakes being made, whipped cream being whipped up and it was just beautiful. It reminded me of the love that came from this mixer. It has a history, a little sordid and slightly embarrassing to myself. It is not one of my finer moments, more of awful selfishness. And I want to tell this story now. This post doesn't have a recipe attached to it today. It has a deep heart felt meaning though, so choose to read it or not but the truth is it's a love story.

My husband is the best gift giver I know. He wasn't always that way though. Long before Jay and I married we dated. He was my quintessential "high school sweetheart"(I loath that term). I was given surround sound systems and wireless PlayStation controllers.Oh yes, it's true. Then there was the Christmas the stand mixer made its appearance.

It was wrapped and under the tree. It was a BIG box. I had been told I couldn't move it. I'm an excellent guesser by the way. If time serves me right it was maybe 2 weeks before Christmas and I decided to figure out what the big box was. With a one finger push(seriously) I tapped the box and instantly knew what it was. It was the ever so coveted KITCHEN AID STAND MIXER. I CRIED. I SOBBED. I WAS FURIOUS. Jay was not home yet so I pouted, thought about what I was going to do. Was I going to tell him I knew what it was? Was I going to tell him how I felt? He came home. And I blurted everything out. How I thought I knew what my gift was, how I didn't want it and how upset I was.

***Back story to this: I lived with 4 boys, I was 20 years old. I had dated Jay for close to 4 years. He couldn't think of anything better??? Many times I had said how much I'd love to have this mixer-IF and WHEN I had my own place, when I was older. Not now.***

It was selfish that I was so mad about this gift. I knew by the look on his face he was hurt. Jay knew how much I would love to have this mixer. I explained that I wanted to be able to pick out a fun color one day to match my kitchen and it was going to be so "adult" of me. He thought since he had a good job and could afford the mixer he knew I would love why not? He even explained he got a white one because it went with everything. Such logic. It was an argument. He told me he would take it back. But he didn't. And truly I didn't want him too.

Dramatic? Yes. But today-that White, Kitchen Aid Stand Mixer sits proudly on the counter in the kitchen of the house that Jay and I pay the mortgage on. In a house we have spent four and a half years in. Together. With our 3 crazy dogs. I made mashed potatoes and a pumpkin pound cake in that mixer last week. I'll make so much more in it too. Before I had that mixer I made homemade cheesecakes for everyone as a Christmas gift one year. My grandmother said she thought hers was delicious and she could taste the love I put in it. That's the way I want everything to taste that comes from that mixer. There are so many words to describe food, why not love?

Corny Cakes in the Cooky Book

On the first chilly fall Sunday of this season, I made chili. I make the same chili every fall and winter. It's my own personal mixture of meat, beans, tomatoes, some veggies and spice. That's not what's on the menu for this blog entry though. What is? The accompaniment to the chili-Corn Cakes. I found this recipe in my stand by Better Homes and Gardens Cookbook. I've had this cookbook for as long as I can remember, in fact I think this maybe the first cookbook I ever bought. There's a whole chapter on fruits and vegetables and I wanted to use the frozen corn I had chilling(it's a pun). This recipe is the perfect substitute for cornbread, bite size and delicious.

Here's what you'll need:

2 tablespoons all-purpose flour (I substituted whole wheat)
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1/2 cup frozen whole kernel corn
1 slightly beaten egg

Approximately 1 tablespoon green onions, separated bottoms from green tops
3 tablespoons canola oil
sour cream

How this is going together:

1. In a small bowl combine flour, baking powder, sugar and salt. Set aside

2. In a medium bowl stir bowling water into cornmeal to make a stiff mush. Stir in milk until smooth. Stir in corn, egg, and 1 tablespoon green onion tops. Add dry flour mixture to cornmeal mixture and stir until just combines.

3. In a large skillet heat 2 tablespoons of the oil on medium heat. Drop the batter by rounded spoonfuls into the hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer corn cakes to serving platter and cover. Continue with the remaining batter.

4. Meanwhile, if desired, stir in 1 teaspoon of green onions into sour cream and serve with the corn cakes.

A few notes: Definitely serve these warm, there's no exception. I also enjoyed putting my corn cake in the bottom of my chili bowl and finding it as a welcome surprise while eating. The next time I make these I'm going to substitute out the frozen corn for a can of cream corn to give them a sweeter, denser flavor. Oh and I definitely don't keep yellow cornmeal in my cabinet but it's super cheap!

Hope you enjoy them on a cool fall day...maybe watching some football!

Bridal Brunch

A week ago today I was busy celebrating the impending wedding of my very best friend. Her sister and I took care to create a brunch menu which of course had to include quiche. This was the first time I had ever made one and I'm really happy with the way it turned out and I think everyone else thought it turned out well too. A quiche can really be a hodge podge of whatever leftover veggies or meats you have in your fridge along with some eggs and a pie crust.Below you will find what I whipped up for this special occasion.

Ingredients:

1/2 cup butter
3 teaspoons minced garlic, I cheated and used the jarred stuff
1 small onion, rough chopped
don't hate me-1/2 a carton of fresh baby portabellos
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese

2 frozen prepared pie crusts OR 1 frozen deep dish pie crust

8 eggs
1 cup milk salt
salt & pepper to taste

What to do:

1.)Preheat oven to 375

2.)In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned. Stir in spinach, mushrooms and feta
3.) Spoon mixture into pie crusts.

4.)In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pie shell, allowing egg mixture to thoroughly combine with spinach mixture.

5.)Bake for 15 minutes. Sprinkle tops with Cheddar cheese, don't be afraid that it will be too cheesy because it will be delicious. Bake an additional 35 to 40 minutes, until set in center.

Allow to stand 10 minutes before serving.

I think next time I'd love to throw in some grape tomatos!

Here are some additional menu items we served to compliment the quiche~

Fruit-canteloupe(balled to perfection by the lovely Annie, stawberries and pineapple
Store bought cinnamon coffee cake
Bloody Marys with pickles,olives, cubed cheddar and pepperjack
Store bought pin wheel sandwiches

Enjoy!