I like to think of what we are doing right now as a fresh start. We did start to eat healthier but that was before vacation. Before we were stuck indoors due to a tropical storm when we should have been out at the beach. Before we ate FAR too many potato chips, handfuls of Dirty White Trash (refer to previous blog), plates of cheesy goodness and bowls of delightful sweets. We’d both be liars if we said we didn’t gain any weight while vacationing. It’s okay, though; the weight is already starting to melt off of our bodies. Vanity is a sin but I am of sinful nature. I try to be humble and sometimes I don’t but either way, I know my vanity is wrong; I just can’t seem to shake it. I guess there are worse things to feel. At least vanity keeps me healthy.
Speaking of healthy, I just came up with a new recipe for a dairy-free protein shake. I mentioned in an earlier blog that I’m not only lactose intolerant but also allergic to whey protein. That makes commercial protein shakes a double-no for me. That’s where almonds come into play. Almonds are a nutty protein powerhouse. This shake is definitely superior in flavor to that powdery junk they sell at GNC (just because it isn’t the best thing for my body doesn’t mean I haven’t tasted it) and it has the consistency you chose since you add the ingredients (mine was like a very thick milkshake). It probably doesn’t have the amount of protein commercial shakes contain but it also wasn’t formulated in a lab.
Banana Nut Protein Shake
Recipe by Deborah Schiefer
1 1/2 bananas, frozen and cut into chunks
½ - 1 TBS almond butter
1 cup almond milk
½ TBS cocoa powder
½ tsp cinnamon
Blend it all together. Cocoa powder can be omitted. Nutmeg can be added. Only you can decide exactly how you want it to taste so have fun with it!
Due to the probable caloric content (I guestimate around 350-400 calories based on average caloric content of bananas, calories in almond butter and almond milk), I would suggest drinking it as a meal replacement instead of a supplement. That’s actually how it came into existence, anyway. I was craving a milkshake at lunch (instead of healthier options) but didn’t want to kill my digestive track with dairy. Watch the sodium content on your almond butter. The brand I bought has higher sodium content and the flavor of salt was almost overpowering. Okay, not quite, but I’m a salt-aholic and can taste the stuff in chocolate so I could definitely taste it in my shake.
Now just because we eat clean doesn’t mean we always cook and bake clean. Both of our husbands are deployed and missing out on any and all home-cooked goodness. If you’ve ever had a loved one deploy you have an idea of what a box of goodies means to our military men. Jordan and I decided that we needed to go on a baking spree and fill a few containers with goodies for our men to share with the soldiers they work with. Oh, and by a few containers, we mean five containers each. Not all of the cookies were terribly memorable, in fact, one even flopped since we didn’t have eggs and had to substitute banana. We don’t discuss that cookie. There were, however, three cookies that left a mark on our taste-buds. The first being a recipe for Oatmeal Scotchies from the back of a Nestle® brand butterscotch chips, the second being from the back of an Andes Mints® brand bag of mint chips and the last being a recipe for caramel apple cookies that was adapted from an online recipe. Of course, the boys will be happy to eat them regardless of how memorable the cookies are; they are the only home-baked goodies the boys get right now. However, we don’t think we should fill our space with cookies that are less than divine so only the best make the blog. The caramel apple cookies will need to be added at a later date since the recipe needs some perfecting but I thought I might give you a sneak peak as to what recipes are in store for future blogging.
Oatmeal Scotchies
Recipe by Nestle® Toll House
1 ¼ cups all purpose flour
1 stop baking soda
½ tsp ground cinnamon
½ tsp salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 tsp vanilla extract
3 cups quick or old-fashioned oats
1 (11 oz) package Butterscotch chips
½ (11 oz) package mini chocolate chips (optional; added by Deborah Schiefer)
Preheat oven to 375 degrees.
Combine flour, baking soda, cinnamon and salt in a small bowl. In a separate bowl, beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a larger bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by teaspoonfuls onto an ungreased baking sheet.
Bake 7-8 minutes for chewy cookies; 9-10 minutes for crisp cookies.
Andes® Crème de Menthe Chunk Cookies
Recipe by Andes® Candies
½ cup salted butter; softened
¾ cup dark brown sugar
½ cup granulated sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
2 eggs
1 (10 oz) package Andes® Crème de Menthe Baking Chips
2 2/3 cups sifted all purpose flour
Preheat oven to 350 degrees.
Beat butter, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes® baking chips and then flour. Chill approximately one hour in the refrigerator. Roll dough into balls and flatten slightly. Raise oven rack one level above middle and bake on non-stick baking pans for approximately 8-10 minutes.
Pictures will be up as soon as Jo can get caught up with her photography. With S (her hubby) deployed, she has less time to work on editing and making her photos pretty AND she's been busy snapping away with the camera to take pictures of the angel to send to S. Don't get your panties in a knot quite yet, the pictures will be posted, you'll just have to come back and see them another day.
Thursday, October 14, 2010
Wednesday, October 6, 2010
We’re BAAAAACK!
All good things must come to an end. When it comes to vacations, sometimes it’s nice to pack up and go back home. I’ll be the first to admit I missed my bed and my dogs. I even missed Jordan’s snakes. I know she missed her home and her dog, too. Actually, I think Freija missed her more than anyone missed anything. She was the most pathetic little beastie on the ride home, stretching herself out to be close to anyone who would pet her and pay attention to her.
Not too much happened since the last blog. We spent most of our time indoors due to a tropical storm. There was PLENTY of room in the house and somehow we still all managed to get a little cabin fever. Jordan, Analeigh and I all share the same love for being outdoors, out of the house and on the move. We did make it to the beach once in between rainstorms and at the end of the week, the skies finally cleared long enough take a wild horse tour. Our tour guide brought us to the beach in a jeep where we did some off-roading while watching for the wild horses that populate the island after a Spanish ship banked on a sandbar off the coast over a century ago.
We were given a break from cooking for the last few days we vacationed. We still covered breakfasts but other family members took cooking duties for the last few nights. I tried pinto beans southern-style for the first time ever. Nothing goes better with pintos than chopped dill pickles and salt. I know it sounds a little crazy but you’ve really got to try it if you never have. The one breakfast we cooked that was (a) worth talking about (b) not entirely from a box was a breakfast scramble served over biscuits. The biscuits were from a “box.” A roll really. Pillsbury roll to be exact. We actually made this twice, adding a few more ingredients the second time around, improving the scramble. It’s an easy breakfast for a large crowd, though the eggs can put it on the slightly more expensive end, depending on where you live and how many you’re feeding.
Breakfast Scramble
Recipe by Jordan Carey and Deborah Schiefer
2 lbs bacon, diced (you can use sausage if you dislike bacon)
1 bell pepper, finely chopped
½ onion, finely chopped
18 eggs (plan 2-3 eggs/person)
Half tsp each garlic powder, salt and pepper (you can add more of any if you’d like)
3 rolls refrigerated Pillsbury biscuits (24 biscuits total)
Hot Sauce (i.e. Texas Pete, Frank’s RedHot) for serving
Bake the biscuits according to package.
Cook the bacon in a skillet, adding the bell pepper and onion once bacon has begun to crisp. Remove from skillet and drain, reserving some of the bacon grease to cook the eggs. You can use butter or cooking spray, if you prefer, but the bacon grease adds flavor to the eggs. Scramble the eggs in the skillet with salt, pepper and garlic powder. Once the eggs have begun to set, add the bacon and veggie mixture scrambling and cooking until desired doneness. Serve the eggs sandwich-style over biscuits with hot sauce. The hot sauce can be added to the eggs during cooking, if desired.
The first order of business, post vacation, was restocking our own pantries and refrigerators. Man it was nice to shop for myself and myself only again! I can’t even begin to tell you how exciting it is to restart clean eating. After a week of eating endless amounts of crap, my body is screaming at me for fruits and vegetables. I guess this is where it all really begins. We kick start our hardcore clean diet tomorrow. The count-down to healthy bodies starts now. Wish us luck!
Not too much happened since the last blog. We spent most of our time indoors due to a tropical storm. There was PLENTY of room in the house and somehow we still all managed to get a little cabin fever. Jordan, Analeigh and I all share the same love for being outdoors, out of the house and on the move. We did make it to the beach once in between rainstorms and at the end of the week, the skies finally cleared long enough take a wild horse tour. Our tour guide brought us to the beach in a jeep where we did some off-roading while watching for the wild horses that populate the island after a Spanish ship banked on a sandbar off the coast over a century ago.
We were given a break from cooking for the last few days we vacationed. We still covered breakfasts but other family members took cooking duties for the last few nights. I tried pinto beans southern-style for the first time ever. Nothing goes better with pintos than chopped dill pickles and salt. I know it sounds a little crazy but you’ve really got to try it if you never have. The one breakfast we cooked that was (a) worth talking about (b) not entirely from a box was a breakfast scramble served over biscuits. The biscuits were from a “box.” A roll really. Pillsbury roll to be exact. We actually made this twice, adding a few more ingredients the second time around, improving the scramble. It’s an easy breakfast for a large crowd, though the eggs can put it on the slightly more expensive end, depending on where you live and how many you’re feeding.
Breakfast Scramble
Recipe by Jordan Carey and Deborah Schiefer
2 lbs bacon, diced (you can use sausage if you dislike bacon)
1 bell pepper, finely chopped
½ onion, finely chopped
18 eggs (plan 2-3 eggs/person)
Half tsp each garlic powder, salt and pepper (you can add more of any if you’d like)
3 rolls refrigerated Pillsbury biscuits (24 biscuits total)
Hot Sauce (i.e. Texas Pete, Frank’s RedHot) for serving
Bake the biscuits according to package.
Cook the bacon in a skillet, adding the bell pepper and onion once bacon has begun to crisp. Remove from skillet and drain, reserving some of the bacon grease to cook the eggs. You can use butter or cooking spray, if you prefer, but the bacon grease adds flavor to the eggs. Scramble the eggs in the skillet with salt, pepper and garlic powder. Once the eggs have begun to set, add the bacon and veggie mixture scrambling and cooking until desired doneness. Serve the eggs sandwich-style over biscuits with hot sauce. The hot sauce can be added to the eggs during cooking, if desired.
The first order of business, post vacation, was restocking our own pantries and refrigerators. Man it was nice to shop for myself and myself only again! I can’t even begin to tell you how exciting it is to restart clean eating. After a week of eating endless amounts of crap, my body is screaming at me for fruits and vegetables. I guess this is where it all really begins. We kick start our hardcore clean diet tomorrow. The count-down to healthy bodies starts now. Wish us luck!
Tuesday, October 5, 2010
Such is The Life
I’m taking a break from our usual-style of blog writing for a slightly different blog. As our profile states, we are both military wives. Jordan is wife to an amazing soldier and I am wife to a spectacular Airman. While the careers of our men are entirely different, the life-styles are very similar, the only difference being that I am just entering the life of a military wife while Jordan is a seasoned pro. Not to say that she’s old, actually I am older than her, she just has years of military wife experience on me. I love this life and I wouldn’t ever choose anything different. I love my husband and wouldn’t leave him for the world. I know for a fact Jordan feels the same way I do. Now, don’t get me wrong, I’m not asking for your sympathy, just for your understanding. The two do not have to go hand-in-hand. You don’t have to feel sorry for the military wife just to understand the life she lives. Watching my husband leave for his first deployment was NOTHING like watching Jordan’s husband leave for his 5th, 6th or whatever number deployment it is. Both are hard but I know my husband is not going to miss his first child’s first full sentence. I know he won’t miss Christmas with her or Halloween or Thanksgiving. I know this because we don’t have kids on earth. I watched Sean gravitate toward Ana with this emotion in the atmosphere that was too strong and too heavy to deny.
Don’t kid yourself by prattling on about how the man or woman knew what (s)he was getting him or herself into. Most teenagers don’t join the military with joyful plans to find their spouse, have children and then leave them home while they travel to hostile countries to fight a war. Notice the use of the word “joyful.” It plays a key role in that sentence. Most people join because it’s the only life they know, they needed college funding, they couldn’t find a job, their job didn’t produce enough to support their family, they lost a sibling in war and a whole slew of other reasons that could fill a novel. Military spouses are produced when a woman or man falls in love with a military member. You can’t help who your heart adores and you aren’t going to leave their side because of his/her career. You might have an understanding of what you are becoming involved in but you cannot truly understand it until you have lived it. That goes for both the military member and the spouse. I can say that, I’ve been on both sides, now.
So next time you see a wife (or a husband) leaving her spouse for a deployment or when you hear a wife sob while watching the news, don’t roll your eyes and don’t blow her off. She’s sacrificed so much for your freedom. You don’t have to agree with the mission and you don’t have to support the war but you can still support the troops. Remember the soldier who left is someone’s Dad, Mom, sibling, aunt or uncle. Remember the spouse is missing half of their heart. Remember a child is missing their parent. Remember a parent is missing out on watching their child(ren) grow.
Monday, October 4, 2010
The Crab Says (Click, Click, Click)
I hate to break your hearts but Jordan and I have taken a hiatus from cooking for the day and will be back at it again, probably in time to add the recipe for Enchilada Bake (totally NOT clean, but hey, we're on vacation!) to this blog. It’s not that we don’t like to cook or we don’t want to cook, it’s just that the fresh seafood was calling so we took the opportunity to eat some crab… and shrimp. It was delicious. Pictures of the spread will be posted as soon as possible. There was crab, shrimp, lobster, mussels, hush puppies, ribs, mashed potatoes, corn, slaw, pasta salad and key lime pie. We quite gorged ourselves. I’m pretty sure I ate (minimum) 1 lb of shrimp on my own and Jordan ate (minimum) 2 lbs of crab. I would say I could never look at another shrimp or crab again and be content but I could definitely kill another pound of shrimp right now, if the opportunity presented itself. I’m sure Jordan feels the same way about crab.
The thunderstorms came rolling in, giving us some of God’s beautiful creation to watch in all of its powerful glory. There is nothing more beautiful than watching a storm come creep across the ocean, seeing the rain as it comes nearer and nearer until it’s pouring down, drenching you in delightful chill. There is nothing more relaxing than the scent and sound of rain mingling with the smell of the salty ocean air.
In the time between storms, we were able to sneak away to a few different shops to buy flavored, seasoned nuts and stamps so I could mail my bills which I hadn’t gotten to mail at home since they came so darn late. Among the nutty purchases was a bag of what the store calls “Dirty White Trash.” While the ingredient lists makes an attempt at vagueness, anyone with taste-buds could tell the main ingredient (aka: convection coating) was white chocolate. Here’s the low-down on the divine deliciousness called Dirty White Trash:
Chex Cereal
Pretzel Rods
Pecans
White chocolate
Confectioner’s sugar
Milk chocolate
It appears as though the cereal, pretzels and pecans are covered in melted white chocolate, dusted with confectioner’s sugar and drizzled with milk chocolate, made much like Puppy Chow. Jordan and I are already planning our own take on this delightfully sinful treat so we have something naughty to enjoy during our Fat Tuesday weekly ritual. Speaking of, I’m not sure we’ve told you about that yet. Every Tuesday night, The Biggest Loser comes on. Jordan and I have a weekly ritual of rooting for our favorite contestants (this year, I’m rooting for everyone since the person I root for always ends up losing. They can’t all lose) while eating the most fabulously calorie-laden naughtiness. Granted, we work our butts off exercising that day and the next to make up for some of it but you need to feel like you’re cheating every now and then in order to maintain sanity. To us, it seems most appropriate to cheat on Fat Tuesday. Besides, why must Fat Tuesday only come around once a year? I think it’s FAR better to celebrate the holiday once a week.
In other news, Analeigh has come a LONG way in learning her animal sounds, numbers and letters. She likes to count to 5 with Mommy or Auntie Deb Deb and loves to listen to the ABC’s. The newest additions to her repertoire of animal noises are the crab and the goat. The goat has taken a little while to remember; for the longest time, the goat said “goat.” Now the goat says “Maaaaa!” and the crab says “Click, click, click!” all while making crabby-grabby motions with her hands. The child is superior to most other children her age… she’s pretty darn cute, too.
The first meal made post-cooking-hiatus was Jordan’s Enchilada Bake. I will be honest, at this point, and let you know that I had absolutely no hand in cooking this meal. It was quite exciting, though, as I’ve been craving Tex-Mex and this is about the most delicious Fexican (Faux-Mexican) meal you’re going to get in your own home. Okay, well I’m sure there are equally delicious Fexican meals BUT this is quite tasty (and it smells awesome, too)! There are very few ingredients which MUST be present in the dish. Those that are optional will be noted with an asterisk (*) in the recipe. Anything added to Fexican meals that you might want or anything you want to remove from Jordan’s recipe that is marked (*) will be perfectly acceptable. I’m sure you will still be quite pleased with your end result. We know that some people are kitchen-impaired so the recipe will be with suggestions from Jordan for your palatal pleasures.
Enchilada Bake
Recipe by Jordan Carey
1/3-1/2 of a 73 oz package of corn tortillas, cut in half; DO NOT USE FLOUR TORTILLAS, THEY WILL FALL APART
3 lbs ground beef
3 packets of taco seasoning
½ onion, diced
1 can cream of mushroom soup, do NOT add water
2 (10 oz) cans enchilada sauce
2.25 oz can sliced black olives
4 cups of shredded cheddar cheese
1 or 2 (15.5 oz) cans refried beans*
2 (15.5 oz) cans black beans, drained*
Sliced pickled jalapenos*
Preheat oven to 350 degrees. Brown ground beef in a skillet. Jordan swears the best way to brown the meat is to brown it while still frozen. She says it gives a smaller crumble on the beef. Drain the ground beef and add it back into the skillet. Add the taco seasoning and diced onion to the skillet and sauté until the onion is just slightly softened and according to the directions on the taco seasoning packets. Mix the enchilada sauce and the cream of mushroom soup into a bowl. Spread a thin layer of the enchilada sauce mix onto the bottom of a 13x9 inch baking dish. Add all other ingredients, with the exception of the refried beans, to the enchilada sauce mixture. Place a layer of corn tortillas on top of the thin layer of enchilada sauce in the baking dish, followed by a layer of refried beans, a then a layer of the enchilada sauce mixture, finishing with a layer of cheese. Continue layering ingredients, in that order, until you’ve run out of room or run out of ingredients. Bake in the oven for 50 minutes, top with cheese and bake an additional 10 minutes, until cheese has melted. Place a sombrero on your head, do a little Jarabe Tapatio (that’s the Mexican Hat Dance for you non-cultural folks) and serve up your Enchilada Bake with a little Fexican flare.
The thunderstorms came rolling in, giving us some of God’s beautiful creation to watch in all of its powerful glory. There is nothing more beautiful than watching a storm come creep across the ocean, seeing the rain as it comes nearer and nearer until it’s pouring down, drenching you in delightful chill. There is nothing more relaxing than the scent and sound of rain mingling with the smell of the salty ocean air.
In the time between storms, we were able to sneak away to a few different shops to buy flavored, seasoned nuts and stamps so I could mail my bills which I hadn’t gotten to mail at home since they came so darn late. Among the nutty purchases was a bag of what the store calls “Dirty White Trash.” While the ingredient lists makes an attempt at vagueness, anyone with taste-buds could tell the main ingredient (aka: convection coating) was white chocolate. Here’s the low-down on the divine deliciousness called Dirty White Trash:
Chex Cereal
Pretzel Rods
Pecans
White chocolate
Confectioner’s sugar
Milk chocolate
It appears as though the cereal, pretzels and pecans are covered in melted white chocolate, dusted with confectioner’s sugar and drizzled with milk chocolate, made much like Puppy Chow. Jordan and I are already planning our own take on this delightfully sinful treat so we have something naughty to enjoy during our Fat Tuesday weekly ritual. Speaking of, I’m not sure we’ve told you about that yet. Every Tuesday night, The Biggest Loser comes on. Jordan and I have a weekly ritual of rooting for our favorite contestants (this year, I’m rooting for everyone since the person I root for always ends up losing. They can’t all lose) while eating the most fabulously calorie-laden naughtiness. Granted, we work our butts off exercising that day and the next to make up for some of it but you need to feel like you’re cheating every now and then in order to maintain sanity. To us, it seems most appropriate to cheat on Fat Tuesday. Besides, why must Fat Tuesday only come around once a year? I think it’s FAR better to celebrate the holiday once a week.
In other news, Analeigh has come a LONG way in learning her animal sounds, numbers and letters. She likes to count to 5 with Mommy or Auntie Deb Deb and loves to listen to the ABC’s. The newest additions to her repertoire of animal noises are the crab and the goat. The goat has taken a little while to remember; for the longest time, the goat said “goat.” Now the goat says “Maaaaa!” and the crab says “Click, click, click!” all while making crabby-grabby motions with her hands. The child is superior to most other children her age… she’s pretty darn cute, too.
The first meal made post-cooking-hiatus was Jordan’s Enchilada Bake. I will be honest, at this point, and let you know that I had absolutely no hand in cooking this meal. It was quite exciting, though, as I’ve been craving Tex-Mex and this is about the most delicious Fexican (Faux-Mexican) meal you’re going to get in your own home. Okay, well I’m sure there are equally delicious Fexican meals BUT this is quite tasty (and it smells awesome, too)! There are very few ingredients which MUST be present in the dish. Those that are optional will be noted with an asterisk (*) in the recipe. Anything added to Fexican meals that you might want or anything you want to remove from Jordan’s recipe that is marked (*) will be perfectly acceptable. I’m sure you will still be quite pleased with your end result. We know that some people are kitchen-impaired so the recipe will be with suggestions from Jordan for your palatal pleasures.
Enchilada Bake
Recipe by Jordan Carey
1/3-1/2 of a 73 oz package of corn tortillas, cut in half; DO NOT USE FLOUR TORTILLAS, THEY WILL FALL APART
3 lbs ground beef
3 packets of taco seasoning
½ onion, diced
1 can cream of mushroom soup, do NOT add water
2 (10 oz) cans enchilada sauce
2.25 oz can sliced black olives
4 cups of shredded cheddar cheese
1 or 2 (15.5 oz) cans refried beans*
2 (15.5 oz) cans black beans, drained*
Sliced pickled jalapenos*
Preheat oven to 350 degrees. Brown ground beef in a skillet. Jordan swears the best way to brown the meat is to brown it while still frozen. She says it gives a smaller crumble on the beef. Drain the ground beef and add it back into the skillet. Add the taco seasoning and diced onion to the skillet and sauté until the onion is just slightly softened and according to the directions on the taco seasoning packets. Mix the enchilada sauce and the cream of mushroom soup into a bowl. Spread a thin layer of the enchilada sauce mix onto the bottom of a 13x9 inch baking dish. Add all other ingredients, with the exception of the refried beans, to the enchilada sauce mixture. Place a layer of corn tortillas on top of the thin layer of enchilada sauce in the baking dish, followed by a layer of refried beans, a then a layer of the enchilada sauce mixture, finishing with a layer of cheese. Continue layering ingredients, in that order, until you’ve run out of room or run out of ingredients. Bake in the oven for 50 minutes, top with cheese and bake an additional 10 minutes, until cheese has melted. Place a sombrero on your head, do a little Jarabe Tapatio (that’s the Mexican Hat Dance for you non-cultural folks) and serve up your Enchilada Bake with a little Fexican flare.
Tuesday, September 28, 2010
Away From It All
Tis the season for a truly relaxing vacation and being so, we will need to be catching up on our adventures. Anyone who has ever lived in a tourist area knows that the true prime vacation time is just before the location’s tourist season has begun or just after it has ended. The majority of shops are still open, the majority of the tourists have left, rates may be just a little lower, the locals are very friendly (due to needing your money to be spent at their stores now that the annoying tourists have left) and the opportunity to kick back, relaxed and left alone seems to constantly present itself, regardless of where you are. This is the time of year that Jordan’s family retreats to a very prime tourist location for a week of relaxation. This year, I was lucky enough to be invited along with them. The view is gorgeous, the food is delicious, the weather is beautiful, the pool is spectacular and the house is amazing. Pictures will be up in no time. What can I say? We like to gloat.
Along with vacation comes guiltless eating. We’ve both decided that this week we will eat what we feel like, not even considering the caloric count or dietary content in our meals. We’ve divided up meal-duty, Jordan and I choosing to provide a few dinners and breakfasts. We’ve made Chicken Parmesan and Bruschetta for dinner and a delicious breakfast casserole for breakfast. The Chicken Parmesan is easy and delicious. My name is Debi, I’m a half-breed Italian and I approve of this meal. Granted, it’s not Grandma’s Chicken Parmesan BUT it is a deliciously simple meal when you’re strapped for ingredients or need to feed an army. Bruschetta, for you non-half-breed-Italians, is a little piece of toast that is brushed with olive oil and baked to a crusty perfection. My version is topped before baking so the ingredients for the topping have the chance to meld together in delightful harmony.
Chicken Parmesan (Feeds 8-10)
Recipe by Jordan Carey and Deborah Schiefer
About 10 chicken breasts (the frozen “bag” chicken breasts work just fine but be sure to thaw them first)
About 10 chicken breasts (the frozen “bag” chicken breasts work just fine but be sure to thaw them first)
3 jars of delicious pasta sauce (We used two Bertolli Arrabiatta sauces and a Bertolli Garlic and Olive Oil sauce)
4 eggs
Italian flavored Bread Crumbs
Oil
Shredded Mozzarella cheese
4-5 firm Roma tomatoes; sliced
Salt, pepper and basil; to taste
2 boxes of Linguine (we used DeCecco brand)
Preheat the oven to 350 degrees. Grease a 13x9 inch baking pan and line the bottom with the sliced Roma tomatoes. Sprinkle with salt, pepper and basil to taste. Set aside.
Pour enough oil into a frying pan to fry the chicken breasts. Coat the chicken breasts in egg and then in bread crumbs and fry 3-4 minutes on each side, just until golden brown. Lay chicken over the Roma tomatoes in the baking dish and top with two jars of pasta sauce. Bake for 40-45 minutes. Top with Mozzarella cheese and bake additional 15-20 minutes, until juices run clear from chicken when pierced. In the last 15-20 minutes of baking the chicken, set a pot of water to boil on the stove. Cook pasta according to directions on packaging and heat the remaining bottle of pasta sauce. Serve chicken over linguine, with additional sauce or cheese, as desired.
This, by the way, is not Jordan’s original easy-peasy Chicken Parmesan recipe. We were lacking in the spice-department so we had to go with what was cheap, fast and easy without needing to by a million little spice bottles. The original recipe will be posted at a later date. Try this one now and try the original later and decide for yourself which you prefer.
Bruschetta
Recipe by Deborah Schiefer
1 loaf Italian or French bread
1 loaf Italian or French bread
4-5 Roma tomatoes; diced
1 sweet onion; diced
1 green, yellow or orange bell pepper; diced (I don’t use red bell pepper since I already have the red tomato. Remember, you eat your food first with your eyes. You want your meal to be as visually appetizing as it is tasty)
Sliced black olives
Leaves of 1 bunch of basil; julienned
Olive oil
Salt, pepper, garlic powder; to taste
Shredded Mozzarella cheese
At least 30 minutes before baking, combine tomato, bell pepper, onion, basil and black olives in a bowl and add salt, pepper and garlic powder, to taste.
Preheat oven to 350 degrees. Slice the bread into oval shaped slices and brush with olive oil. Top with bruschetta topping and sprinkle with Mozzarella cheese. Bake on an ungreased cookie sheet for 15-20 minutes, until bread is crusty and cheese has browned to a deep golden. Allow to cool slightly before serving.
Back to breakfast. A breakfast casserole is something delicious and easy. It’s the perfect meal to bring or serve at a brunch, perfect for the family that doesn’t like to get up early enough to eat a real meal, perfect to serve when you need to feed multiple people and perfect to serve when you want to start breakfast and watch TV while drinking coffee while your food cooks. There are so many ways you can cook this meal so use your imagination. It can be made into a very well-rounded meal, served in one dish. The best part is that it’s so easy to manipulate to feed different size crowds and different palates. You can use bacon or sausage; it just needs to be cooked first. This casserole was made for a large crowd so we used more inexpensive ingredients. The next time we cook it, we plan to use asparagus, basil, spinach, garlic powder and maybe some artichoke hearts.
Breakfast Casserole (feeds 4-6)
Recipe by Deborah Schiefer
10 extra large eggs or 12-14 large eggs
10 extra large eggs or 12-14 large eggs
1 bell pepper; diced
1 onion; diced
4 slices of white bread; pressed flat
½ lb of bacon
Salt and pepper to taste
Sliced cheddar cheese (optional)
Preheat oven to 350 degrees. Fry bacon and crumble. Sauté the diced vegetables in the bacon grease until tender-crisp. Meanwhile, grease an 8x8 inch baking dish* and lay bread slices flat on the bottom of the pan. You may or may not need more bread slices, depending on the size of the slice. The bread needs to cover the bottom of the pan. In a separate bowl, whisk eggs with salt and pepper. Pour just enough egg over the bread to coat the top of the bread. Top with bell pepper and onion and then pour the remaining egg. Top with crumbled bacon and cheese. Bake for 30-45 minutes, until eggs have set and a knife inserted into the center of the casserole comes out clean.
*You can use any pan you choose, really, just be sure the pan will hold the proper amount of food for the crowd you are feeding.
I’m sure at this point you are wondering to yourselves, “Exactly what have Jordan and Debi been up to? We went to hear more about this vacation!” Okay, you’ve twisted my arm. So far, it really hasn’t been anything all too exciting. The house is huge and it’s near the beach. The pool looks like something you might see in a celebrity magazine or in some posh, high-end renovation catalog. There’s an attached cabana with a grill and bar stools that actually sit IN THE POOL. A deck on the third floor that’s open to the sky for some prime sun-bathing (in this house, we wear SPF. Neither of us is fans of looking like leather handbags, as it seems some of the people we know are (and do)). I wish I could tell you we’ve done all kinds of exciting things but, to be honest, we’ve done more lounging and book reading than anything. I find it entirely relaxing and wonderful.
Speaking of relaxing, I think I’ll cut the blog here, go find a book, curl up and read.
*Pictures to come
Monday, September 20, 2010
A Day in the Life of a Potty Trainer
As I mentioned in an earlier blog, both Analeigh and I are lactose-intolerant. I am also allergic to whey protein. I can deal with eggs, though they disagree with my body for other reasons. On the other hand, Analeigh cannot handle eggs. To better our health, we’ve decided that we are really going to work on cutting dairy, both for my health and for the ease of feeding Analeigh (Jordan is pretty strict with Analeigh’s dairy intake while I have a tendency to suffer through the effects of dairy on my body. I’m not a very good patient). Jordan’s enthusiasm for finding delicious recipes for sweet treats that her daughter can enjoy has renewed my enthusiasm for eating a diet that treats my body well. We’ve started this adventure with a simple chocolate chip cookie recipe. The cookbook we used called for Ener-G brand Egg Replacer but we didn’t have any so we checked the front of the cookbook to find what other egg replacers could be used and found that flaxseed is a good substitute. Since we had some ground flaxseed, that’s what we used. It did work as a substitute and lent a delicious, nutty flavor to the cookies but they also fell flat, though they did stay soft. Banana also can be used as a substitute for eggs, so the next day, I made a batch with banana. I have never seen or tasted fluffier, softer cookies in my life! The banana didn’t give too much flavor to the cookie, though there was a delightful hint.
Chocolate Chip Almond Cookies (recipe adapted from The Joy of Vegan Baking: The Compassionate Cook’s Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau)
4 ½ tsp Ener-G egg replacer (equivalent of 3 eggs, ¾ medium banana or 3 TBS ground flaxseed and 9 TBS water)
6 TBS water
1 cup water
1 cup non-hydrogenated, non-dairy butter, softened
¾ cup granulated sugar
¾ cup firmly pack brown sugar, light or dark
2 tsp vanilla extract (we used 3-4 tsp)
2 ¼ cups un-bleached all-purpose flour
1 tsp baking soda
1 tsp salt (we used ½ tsp)
1 tsp ground cinnamon
½ tsp ground nutmeg
2 cups non-dairy chocolate chips
1 cup chopped almonds
Preheat oven to 375. Line a cookie sheet with parchment paper or use a nonstick pan. In food processor or bender, whip the egg replacer and water together until thick and creamy (I did the same for the flaxseed).In a large bowl, cream the butter, granulated sugar, brown sugar and vanilla. Add the egg replacer mixture to the wet mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the four mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using. Bake on the cookie sheet for 8-10 minutes, or until golden brown. Let stand for 2 minutes: Remove to wire racks and cool completely
Regardless of how they were baked (banana or flaxseed), they were delicious! We hope you enjoy them as much as we did! This was Analeigh’s first experience with chocolate chip cookies and they definitely gained her stamp of approval. I wish all of you could have seen her chowing down! Our next vegan baking adventure was to branch out with Chai Spice Cookies and Coconut Lime Cookies. Now, I’ve created a recipe for non-vegan Chai Spice Cookies and these vegan ones tasted EXACTLY the same. You cannot tell the difference between the buttery, dairy and egg-laden cookies and those that were dairy and egg-free. I highly suggest making them if you like a spicy, delicious cookie to dunk into your tea or coffee. They would be wonderful slightly warmed and dunked into a glass of Vanilla Hazelnut Rice Milk on a cool fall day. The Coconut Lime Cookies were equally scrumptious. There is a chance that these were the tastiest cookies I’ve ever eaten in my entire life. I could gorge myself on those babies and I’m not exactly the type of person that can eat tons of sweets; definitely a salt-aholic.
Chai Spice Cookies (recipe from 1,000 Vegan Recipes by Robin Robertson)
2 cups all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 ½ tsp ground cardamom
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground fennel seed
1 tsp Nutmeg (optional: Jordan adds this to the mix for an added zip!)
½ tsp salt
¾ cup vegan margarine
¾ cup butter
2 TBS plain or vanilla soy milk (I recommend NOT using soy milk and using rice or almond milk instead. I’ll explain later in the blog)
2 TBS agave nectar (pure (or fake) maple syrup does the trick also)
2 tsp vanilla extract
Preheat oven to 350. In a medium bowl, combine flour, baking powder, cinnamon, cardamom, ginger, cloves, fennel seed and salt. Mix to combine well. In a large bowl, beat together the margarine, sugar, milk substitute, agave nectar and vanilla until well blended. Add the flour mixture, stirring well to form a smooth, stiff dough. Pinch off small pieces of dough and roll them between your hands into balls. Place the dough balls on an ungreased baking sheet and use a metal spatula or fork (Jordan dips the fork in Sugar to add some additional sweetness and uses a "X" design to flatten them down) to flatten the cookies to about ¼ inch thick. Bake until lightly browned at the edges, about 15 minutes. Cool on a baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Now for the soy milk debate… I’ve read multiple studies that show the phyto-estrogens in soy milk act the same way, in your body, as estrogen would. I’ve also read studies for the other side of the debate that states that they don’t affect your body. I tend to lean toward the first argument, only because I watched my dad grow moobs (man-boobs) when he went crazy drinking soy milk and eating soy cheese while trying to lose weight. The growth of said moobs stopped immediately upon his halting of the consumption of copious amounts of soy, after his doctor warned him of the effects of large amounts of soy on the body. I’ve read a few interviews and articles from soy-advocates that have stated that soy consumption should be limited to 2-servings/day. I’ve also read that doctors recommend that menopausal woman consume soy milk instead of hormone treatment. I’m taking that to mean that we don’t quite understand how phyto-estrogens effect our bodies yet, though it seems they have a negative effect, so take it easy. Rice milk and almond milk are far tastier than soy (and superior, in my opnion) so I will be sticking with those. Honestly, it’s your opinion and choice. If you want to risk growing moobs, getting a high-pitched voice and subsequently losing your man-card (if you’re a guy) or risk hormonal issues as a woman, that’s your deal. I’ll play it safe.
Coconut Lime Cookies (recipe adapted (entirely by Jordan) from 1,000 Vegan Recipes by Robin Robertson. Original recipe was for Vanilla Walnut Cookies)
½ cup vegan margarine
¾ cup sugar
1 ½ tsp vanilla extract
3 TBS lime juice
2 cups all purpose flour
½ cup unsweetend coconut flakes
½ cup sweetened coconut flakes, plus additional for sprinkling
2 tsp baking powder
½ tsp salt
Chocolate chips (optional)
Preheat oven to 350. In a large bowl, beat together margarine, sugar, and lime juice until well blended. Add the flour, coconut, baking powder and salt and stir well to form a smooth dough. Pinch off small pieces of dough and roll them between your hands into balls. Place the dough balls on an ungreased baking sheet and press down to flatten to about ¼ inch thick. Sprinkle with coconut, pressing the coconut into the dough. Bake until lightly browned at the edges, about 15 minutes. Cool for 10 minutes on the baking sheet before removing to wire rack to cool completely. Store in an airtight container. If you choose to use chocolate chips, press chips into cookies immediately after removing the cookies from the oven.
I, personally, feel that the Coconut Lime Cookies tasted even better the day after baking them, after they’d sat in the container with the Chai Spice Cookies. They slightly absorbed some of the flavor from the Chai Cookies which added a whole new dimension to the coconut and lime. The next time I bake these cookies, I am going to try to (very lightly) flavor them with Chai spices to add that flavor without needing to bake the Chai Spice Cookies.
It turned out to be a very fitting thing that we began vegan baking for both my sake and Analeigh’s sake this week.
Two days ago, Analeigh brought Jordan a fresh diaper and asked to have her diaper changed, for the first time ever. Did I mention that Analeigh is 14 months old? Last night, Jordan, Sean and I made a trek to Target to let Analeigh pick out her training potty. The darling girl picked out the plainest, reddest potty I have ever seen in my life but she does love it. In fact, she kissed the bowl in the middle of Target. It turns out Analeigh was more than ready to begin potty training. A total of SIX times today, Analeigh went to her potty, pointed at it, pointed at her diaper and said, “Potty!” Each time, Analeigh would get her diaper off, sit on the potty and pee. This child is SMART! I’m pretty sure the only time she peed in her diaper was when she was napping. Now, if only, she would poop in the potty, too.
Today was also Sean’s birthday. Jordan out-did herself with dinner tonight. She made an amazing, smoky chipotle-citrus marinade for some smoked pork chops and let them sit in the fridge overnight. The result was voted the best pork chops we’d ever eaten. She also tweaked her recipe for Spicy Vinegar Green Beans, creating the best batch she’s ever made. The plan was to have jalapeno cornbread but she accidently made Jalapeno Johnny Cakes instead. That turned out to be quite an appetizing mistake. I’m not sure I will ever eat cornbread again, choosing Johnny Cakes in its place.
Smoky Chipotle-Citrus Pork Chops:
Recipe By Jordan Carey
4 Smoked Pork Chops (Bone-In about 1/2 an inch thick)
1 1/2 Cup Jack Daniels BBQ Sauce, Original #7
2 Cloves fresh Garlic (Coarsely Chopped)
1 1/2 Tbsp Chipotle Tabasco Sauce
1 1/2 Tbsp of McCormicks Grill Mates Spicy Montreal Steak Seasoning
1.5 Tsp of Garlic and Onion Spice Blend from the Gourmet Collection
1.5 Tsp of Chili and Lime Spice Blend from the Gourmet Collection
1/2 Cup Lime Juice
1/4 Cup Lemon Juice
Salt
Pepper
1 Section of finely Diced Shallot
To prepare Marinade for Chops, mix all above ingredients in a Ziplock Bag, close and shake until blended. Place Chops inside said bag, make sure the marinade covers all the chops and let them marinate overnight.
When ready to bake, preheat oven to 350˚. Place chops on a greased pan and bake until cooked all the way through. About 1 hour and 15 minutes. Check meat before removing it from oven as cook times do vary depending on the age/model/altitude of oven.
Spicy Vinegar Green Beans (recipe adapted by Jordan Carey from FoodNetwork.com)
1/8 pound slab bacon, diced
1 Shallot, Coarsely Diced
2 Cloves garlic, Coarsely Diced
1/2 Red Bell Pepper Finely Diced
1 lb Green Beans
1 tsp Red Pepper Flakes (I like to feel the burn! For a less "in your face" flavor, use 1/4 tsp Red Pepper)
Salt
1/2 Cup Boiling Water
2 Tablespoons White Vinegar
Fresh Ground Black Pepper
In a large deep skillet, cook the bacon over moderate heat, stiffing, until golden. Transfer the bacon with a slotted spoon to a plate. Add the shallots, garlic and bell pepper to the skillet and cook, stirring, until softened. Add the beans, pepper flakes, and salt and saute over moderately high heat, stirring, for 2 minutes.
Add the boiling water and cover the skillet immediately. Steam the beans, shaking the skillet occasionally, for 15 minutes, or until just tender. Add the vinegar, and salt and pepper and stir until combined. Sprinkle with bacon.
Jalapeno Johnny Cakes
1 Box Jiffy Corn Bread Mix (Please note: I substitute Original Flavor Silk Soy Milk for Regular Milk. This makes the recipe that much better for you!)
1 Tbsp Dried Jalapeño Flakes
Follow Recipe on the side of the Jiffy Box for Johnny Cakes but add the jalapeños to the batter. Cook and enjoy!
After tonight’s dinner and the recent baking, Jordan and I have decided we are perfectly capable of opening our own restaurant. Who knows? Maybe one day you’ll see us on the Food Network Channel. Guy Fieri would so not be able to resist our delectable deliciousness.
Chocolate Chip Almond Cookies (recipe adapted from The Joy of Vegan Baking: The Compassionate Cook’s Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau)
4 ½ tsp Ener-G egg replacer (equivalent of 3 eggs, ¾ medium banana or 3 TBS ground flaxseed and 9 TBS water)
6 TBS water
1 cup water
1 cup non-hydrogenated, non-dairy butter, softened
¾ cup granulated sugar
¾ cup firmly pack brown sugar, light or dark
2 tsp vanilla extract (we used 3-4 tsp)
2 ¼ cups un-bleached all-purpose flour
1 tsp baking soda
1 tsp salt (we used ½ tsp)
1 tsp ground cinnamon
½ tsp ground nutmeg
2 cups non-dairy chocolate chips
1 cup chopped almonds
(Side note from Jordan: Deb and I thought it might be fun to try substituting the eggs with a mixture of Banana and Flaxseed (2 parts banana, 1 part flax) on our next attempt on these cookies, in order to keep the fluffiness AND the nutty flavor. We will tell you how that goes when we do it in the future. If you don't feel like waiting for us to try it, do it yourself and tell us the outcome!)
Preheat oven to 375. Line a cookie sheet with parchment paper or use a nonstick pan. In food processor or bender, whip the egg replacer and water together until thick and creamy (I did the same for the flaxseed).In a large bowl, cream the butter, granulated sugar, brown sugar and vanilla. Add the egg replacer mixture to the wet mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the four mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using. Bake on the cookie sheet for 8-10 minutes, or until golden brown. Let stand for 2 minutes: Remove to wire racks and cool completely
Regardless of how they were baked (banana or flaxseed), they were delicious! We hope you enjoy them as much as we did! This was Analeigh’s first experience with chocolate chip cookies and they definitely gained her stamp of approval. I wish all of you could have seen her chowing down! Our next vegan baking adventure was to branch out with Chai Spice Cookies and Coconut Lime Cookies. Now, I’ve created a recipe for non-vegan Chai Spice Cookies and these vegan ones tasted EXACTLY the same. You cannot tell the difference between the buttery, dairy and egg-laden cookies and those that were dairy and egg-free. I highly suggest making them if you like a spicy, delicious cookie to dunk into your tea or coffee. They would be wonderful slightly warmed and dunked into a glass of Vanilla Hazelnut Rice Milk on a cool fall day. The Coconut Lime Cookies were equally scrumptious. There is a chance that these were the tastiest cookies I’ve ever eaten in my entire life. I could gorge myself on those babies and I’m not exactly the type of person that can eat tons of sweets; definitely a salt-aholic.
Chai Spice Cookies (recipe from 1,000 Vegan Recipes by Robin Robertson)
2 cups all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 ½ tsp ground cardamom
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground fennel seed
1 tsp Nutmeg (optional: Jordan adds this to the mix for an added zip!)
½ tsp salt
¾ cup vegan margarine
¾ cup butter
2 TBS plain or vanilla soy milk (I recommend NOT using soy milk and using rice or almond milk instead. I’ll explain later in the blog)
2 TBS agave nectar (pure (or fake) maple syrup does the trick also)
2 tsp vanilla extract
Preheat oven to 350. In a medium bowl, combine flour, baking powder, cinnamon, cardamom, ginger, cloves, fennel seed and salt. Mix to combine well. In a large bowl, beat together the margarine, sugar, milk substitute, agave nectar and vanilla until well blended. Add the flour mixture, stirring well to form a smooth, stiff dough. Pinch off small pieces of dough and roll them between your hands into balls. Place the dough balls on an ungreased baking sheet and use a metal spatula or fork (Jordan dips the fork in Sugar to add some additional sweetness and uses a "X" design to flatten them down) to flatten the cookies to about ¼ inch thick. Bake until lightly browned at the edges, about 15 minutes. Cool on a baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Now for the soy milk debate… I’ve read multiple studies that show the phyto-estrogens in soy milk act the same way, in your body, as estrogen would. I’ve also read studies for the other side of the debate that states that they don’t affect your body. I tend to lean toward the first argument, only because I watched my dad grow moobs (man-boobs) when he went crazy drinking soy milk and eating soy cheese while trying to lose weight. The growth of said moobs stopped immediately upon his halting of the consumption of copious amounts of soy, after his doctor warned him of the effects of large amounts of soy on the body. I’ve read a few interviews and articles from soy-advocates that have stated that soy consumption should be limited to 2-servings/day. I’ve also read that doctors recommend that menopausal woman consume soy milk instead of hormone treatment. I’m taking that to mean that we don’t quite understand how phyto-estrogens effect our bodies yet, though it seems they have a negative effect, so take it easy. Rice milk and almond milk are far tastier than soy (and superior, in my opnion) so I will be sticking with those. Honestly, it’s your opinion and choice. If you want to risk growing moobs, getting a high-pitched voice and subsequently losing your man-card (if you’re a guy) or risk hormonal issues as a woman, that’s your deal. I’ll play it safe.
Coconut Lime Cookies (recipe adapted (entirely by Jordan) from 1,000 Vegan Recipes by Robin Robertson. Original recipe was for Vanilla Walnut Cookies)
½ cup vegan margarine
¾ cup sugar
1 ½ tsp vanilla extract
3 TBS lime juice
2 cups all purpose flour
½ cup unsweetend coconut flakes
½ cup sweetened coconut flakes, plus additional for sprinkling
2 tsp baking powder
½ tsp salt
Chocolate chips (optional)
Preheat oven to 350. In a large bowl, beat together margarine, sugar, and lime juice until well blended. Add the flour, coconut, baking powder and salt and stir well to form a smooth dough. Pinch off small pieces of dough and roll them between your hands into balls. Place the dough balls on an ungreased baking sheet and press down to flatten to about ¼ inch thick. Sprinkle with coconut, pressing the coconut into the dough. Bake until lightly browned at the edges, about 15 minutes. Cool for 10 minutes on the baking sheet before removing to wire rack to cool completely. Store in an airtight container. If you choose to use chocolate chips, press chips into cookies immediately after removing the cookies from the oven.
I, personally, feel that the Coconut Lime Cookies tasted even better the day after baking them, after they’d sat in the container with the Chai Spice Cookies. They slightly absorbed some of the flavor from the Chai Cookies which added a whole new dimension to the coconut and lime. The next time I bake these cookies, I am going to try to (very lightly) flavor them with Chai spices to add that flavor without needing to bake the Chai Spice Cookies.
It turned out to be a very fitting thing that we began vegan baking for both my sake and Analeigh’s sake this week.
Two days ago, Analeigh brought Jordan a fresh diaper and asked to have her diaper changed, for the first time ever. Did I mention that Analeigh is 14 months old? Last night, Jordan, Sean and I made a trek to Target to let Analeigh pick out her training potty. The darling girl picked out the plainest, reddest potty I have ever seen in my life but she does love it. In fact, she kissed the bowl in the middle of Target. It turns out Analeigh was more than ready to begin potty training. A total of SIX times today, Analeigh went to her potty, pointed at it, pointed at her diaper and said, “Potty!” Each time, Analeigh would get her diaper off, sit on the potty and pee. This child is SMART! I’m pretty sure the only time she peed in her diaper was when she was napping. Now, if only, she would poop in the potty, too.
Today was also Sean’s birthday. Jordan out-did herself with dinner tonight. She made an amazing, smoky chipotle-citrus marinade for some smoked pork chops and let them sit in the fridge overnight. The result was voted the best pork chops we’d ever eaten. She also tweaked her recipe for Spicy Vinegar Green Beans, creating the best batch she’s ever made. The plan was to have jalapeno cornbread but she accidently made Jalapeno Johnny Cakes instead. That turned out to be quite an appetizing mistake. I’m not sure I will ever eat cornbread again, choosing Johnny Cakes in its place.
Smoky Chipotle-Citrus Pork Chops:
Recipe By Jordan Carey
4 Smoked Pork Chops (Bone-In about 1/2 an inch thick)
1 1/2 Cup Jack Daniels BBQ Sauce, Original #7
2 Cloves fresh Garlic (Coarsely Chopped)
1 1/2 Tbsp Chipotle Tabasco Sauce
1 1/2 Tbsp of McCormicks Grill Mates Spicy Montreal Steak Seasoning
1.5 Tsp of Garlic and Onion Spice Blend from the Gourmet Collection
1.5 Tsp of Chili and Lime Spice Blend from the Gourmet Collection
1/2 Cup Lime Juice
1/4 Cup Lemon Juice
Salt
Pepper
1 Section of finely Diced Shallot
To prepare Marinade for Chops, mix all above ingredients in a Ziplock Bag, close and shake until blended. Place Chops inside said bag, make sure the marinade covers all the chops and let them marinate overnight.
When ready to bake, preheat oven to 350˚. Place chops on a greased pan and bake until cooked all the way through. About 1 hour and 15 minutes. Check meat before removing it from oven as cook times do vary depending on the age/model/altitude of oven.
Spicy Vinegar Green Beans (recipe adapted by Jordan Carey from FoodNetwork.com)
1/8 pound slab bacon, diced
1 Shallot, Coarsely Diced
2 Cloves garlic, Coarsely Diced
1/2 Red Bell Pepper Finely Diced
1 lb Green Beans
1 tsp Red Pepper Flakes (I like to feel the burn! For a less "in your face" flavor, use 1/4 tsp Red Pepper)
Salt
1/2 Cup Boiling Water
2 Tablespoons White Vinegar
Fresh Ground Black Pepper
(I like to season my beans with salt, pepper, sliced shallot and diced garlic a few hours before cooking, just to get a bit of that flavor on the skin of my beans. However, That is entirely optional!)
In a large deep skillet, cook the bacon over moderate heat, stiffing, until golden. Transfer the bacon with a slotted spoon to a plate. Add the shallots, garlic and bell pepper to the skillet and cook, stirring, until softened. Add the beans, pepper flakes, and salt and saute over moderately high heat, stirring, for 2 minutes.
Add the boiling water and cover the skillet immediately. Steam the beans, shaking the skillet occasionally, for 15 minutes, or until just tender. Add the vinegar, and salt and pepper and stir until combined. Sprinkle with bacon.
Jalapeno Johnny Cakes
1 Box Jiffy Corn Bread Mix (Please note: I substitute Original Flavor Silk Soy Milk for Regular Milk. This makes the recipe that much better for you!)
1 Tbsp Dried Jalapeño Flakes
Follow Recipe on the side of the Jiffy Box for Johnny Cakes but add the jalapeños to the batter. Cook and enjoy!
After tonight’s dinner and the recent baking, Jordan and I have decided we are perfectly capable of opening our own restaurant. Who knows? Maybe one day you’ll see us on the Food Network Channel. Guy Fieri would so not be able to resist our delectable deliciousness.
I Like to Eat, Eat, Eat Apples... And More Apples!
Autumn is both my and Jordan's favorite time of year. That being said, we are outside a lot more right now than during any other season. Between travels and enjoying the cool breezes, the delicious scent of crisping leaves and the gorgeous colors, we haven't been around the house as much to work on our blog. This blog was written a few weeks ago but only now are we actually getting around to posting it. We've been hard at work with fall baking, though, and promise to be more diligent in chronicling our daily lives and cooking/baking endeavors. We should be able to post at least one more this week, as we've taken to vegan baking for the sake of Analeigh (Jordan's daughter) and myself (both lactose-intolerant) and are excited to share our baking adventures with you. Pictures will be put on hold for the time being but we will come back and repost them and we will be sure to note exactly when that happens. Now for the blog that has been sitting in the computer's memory space, waiting to be shared:
With all of the coffee shops breaking out their fall seasonals, I decided it was time I start working on a few fall recipes. I dreamt of an apple cake with caramel frosting and immediately woke up to get to work. In my dream, the cake embodied the spirit of autumn; spicy, sweet and warm. Jordan worked with me, suggesting tweaks to the spice ratio and we finally put the recipe to test. Assuming it would work and knowing it would be beautiful, we decided the cake should be baked in a Bundt pan. The cake pulled a fast one on us and fell apart upon flipping the pan. This could have been due to the age of the pan (Jordan was given the pan by her mother, who was given the pan for a wedding gift) or it could have been due to the consistency of the cake batter. For now, we’d suggest baking the cake in one rectangular or two square/circle cake pans. Now, what you’ve all been waiting for, the recipe to the cake:
Spiced Apple Cake:
Recipe by Deborah Schiefer
4 medium apples, chopped
2 cups firm packed light brown sugar
2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
2 eggs
1/2 cup oil
2 tsp vanilla extract
Caramel Glaze:
1 (14 oz) bag MilkMaid Caramels
¼ pint Heavy Whipping Cream
Cake: Combine apples and sugar in a large bowl and let stand. Combine all dry ingredients. Whisk eggs, oil and extract until fluffy and then combine into apple mixture. Slowly add flour mixture into apple mixture. Pour into a greased 13x9 inch cake pan lined with parchment paper and bake at 350* for 35-45 minutes, or until knife inserted in center comes out clean (aside from apple goo). It's going to be thick. That's a good thing; it's how it should look.
Caramel glaze: Melt 1 bag of MilkMaid caramels with 1/4 pint of heavy whipping cream. Pour over cake and let cool.
Since I covered dessert, Jordan made dinner tonight. We feasted on Pork Milanese with Lemon Caper Cream Sauce (slightly adjusted from a Giada de Laurentiis recipe). The pork dish could turn a vegetarian into a carnivore (it kind of already did). Pictures will need to be put on hold since I was picking my brother up from the airport while Jordan cooked and she does not have 4 sets of hands, so be patient, young grasshopper. The recipe is really all you need anyway. We will come back and post pictures next time Jordan makes this dish, which is relatively often considering it’s my favorite. Without further adieu:
Pork Milanese:
3/4 cup all purpose flour
1/2 tsp salt, plus more for seasoning
1/2 tsp ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup Italian breadcrumbs
3 TBS Vegetable Oil
6 thin cut pork chops
Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
Lemon Caper Cream Sauce:
2/3 cup Mascarpone Cheese
3 TBS mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
1 lemon, zested
1/4 tsp dried parsley
1/4 tsp each, salt and pepper
Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
The best way to serve this is with additional lemon slices. Squeeze a lemon slice over a fried pork chop, top with cream sauce and enjoy!
- The Recovering Vegetarian and her Dietary Therapist (who, I might add, is now moving toward a more flexitarian diet with me. We help each other)
With all of the coffee shops breaking out their fall seasonals, I decided it was time I start working on a few fall recipes. I dreamt of an apple cake with caramel frosting and immediately woke up to get to work. In my dream, the cake embodied the spirit of autumn; spicy, sweet and warm. Jordan worked with me, suggesting tweaks to the spice ratio and we finally put the recipe to test. Assuming it would work and knowing it would be beautiful, we decided the cake should be baked in a Bundt pan. The cake pulled a fast one on us and fell apart upon flipping the pan. This could have been due to the age of the pan (Jordan was given the pan by her mother, who was given the pan for a wedding gift) or it could have been due to the consistency of the cake batter. For now, we’d suggest baking the cake in one rectangular or two square/circle cake pans. Now, what you’ve all been waiting for, the recipe to the cake:
Spiced Apple Cake:
Recipe by Deborah Schiefer
4 medium apples, chopped
2 cups firm packed light brown sugar
2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
2 eggs
1/2 cup oil
2 tsp vanilla extract
Caramel Glaze:
1 (14 oz) bag MilkMaid Caramels
¼ pint Heavy Whipping Cream
Cake: Combine apples and sugar in a large bowl and let stand. Combine all dry ingredients. Whisk eggs, oil and extract until fluffy and then combine into apple mixture. Slowly add flour mixture into apple mixture. Pour into a greased 13x9 inch cake pan lined with parchment paper and bake at 350* for 35-45 minutes, or until knife inserted in center comes out clean (aside from apple goo). It's going to be thick. That's a good thing; it's how it should look.
Caramel glaze: Melt 1 bag of MilkMaid caramels with 1/4 pint of heavy whipping cream. Pour over cake and let cool.
Since I covered dessert, Jordan made dinner tonight. We feasted on Pork Milanese with Lemon Caper Cream Sauce (slightly adjusted from a Giada de Laurentiis recipe). The pork dish could turn a vegetarian into a carnivore (it kind of already did). Pictures will need to be put on hold since I was picking my brother up from the airport while Jordan cooked and she does not have 4 sets of hands, so be patient, young grasshopper. The recipe is really all you need anyway. We will come back and post pictures next time Jordan makes this dish, which is relatively often considering it’s my favorite. Without further adieu:
Pork Milanese:
3/4 cup all purpose flour
1/2 tsp salt, plus more for seasoning
1/2 tsp ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup Italian breadcrumbs
3 TBS Vegetable Oil
6 thin cut pork chops
Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
Lemon Caper Cream Sauce:
2/3 cup Mascarpone Cheese
3 TBS mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
1 lemon, zested
1/4 tsp dried parsley
1/4 tsp each, salt and pepper
Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
The best way to serve this is with additional lemon slices. Squeeze a lemon slice over a fried pork chop, top with cream sauce and enjoy!
- The Recovering Vegetarian and her Dietary Therapist (who, I might add, is now moving toward a more flexitarian diet with me. We help each other)
Subscribe to:
Posts (Atom)