Goodness Bakes!

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After another couple of subzero mornings, it was time for our favorite morning (and evening....and lunchtime) dish (yes, once it's made, we enjoy it for any meal - it is THAT delish and THAT versatile...well, at least for us.  We're not picky).

I give you - JoAnn's Baked Oatmeal (now JoAnn will tell you that this is Mary Sue's Baked Oatmeal, but I got the recipe from JoAnn, so there you go).  This 9" X 13" pan of awesomeness will warm you up and fill you up anytime this winter (and next fall - yes, we do start early with this one - as soon as the apples are ready, hubby and soccer girl will start asking for it).

One of the great things about this dish is that, for the most part, it is quite healthy.  Yes, it does call for some brown sugar -- but, I think next time we make it, I'm going to try reducing the amount.  I'm pretty sure it would be just fine with half the amount or maybe even one quarter the amount (I'll let you know when I do -- or if you beat me to it, post a comment and fill us in on your results).

The other change (healthier, I think) we tried last night was with the milk and the oil.  We used unsweetened almond milk instead of regular milk (I hardly ever use regular milk anymore, but we have it on hand for hubby's cereal) :)  And the oil?  In the past, we have always gone with 1/2 canola and 1/2 olive.  This time we did 1/2 coconut oil (melted it in the microwave) and 1/2 olive oil.  I thought the whole dish would have a coconut "taste" to it (which we really didn't think we would mind) as it had a wonderful tropical aroma when everything was mixed.  However, the finished dish didn't have any trace of a coconut taste to me at all.  We are using the coconut oil here and there, and this seemed like a good place to substitute it - it worked!

Other tips for "Baked Oatmeal":
* Night before prep dry ingredients, wet ingredients (refrigerate), and chopped fruit/nuts except apple (wait til morning to chop apple to prevent turning brown).
* An easy way to do the applesauce is if you have snack packs - they are 1/2 c. each
* Might be interesting/healthy to try this with egg whites/egg substitutes, too.
* I've been told this can be made with Splenda instead of the brown sugar.  Again, we will probably just try reducing the brown sugar first.  Then we may try adding Truvia (Splenda is still a no-no for me with migraines). :/

Finally, here's "JoAnn's Baked Oatmeal"!  Enjoy  :)

3/4 c. brown sugar
1 t. salt
1 t. cinnamon
3 1/2 c. old-fashioned oats  (real oats, not quick-cooking)

2 c. milk
1/2 c. oil (can use all olive oil, all canola, or 1/2 & 1/2)
2 eggs beaten
1/2 c. applesauce
1 t. vanilla

1 fresh apple chopped
1/4 c. dried fruit (cranberries, etc.)
1/2 c. ch. nuts (pecans, walnuts, etc.)

Preheat oven to 375 (350 for glass pan). Mix dry ingredients. Add wet ingredients and stir well. Add fruit and nuts. Pour into greased 9 X 13 inch pan. Bake 25 minutes.   Cool a little before eating.  Cover and refrigerate the rest.  Reheat portions in microwave.

If It's Monday, I Must Be in...

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I literally have been living out of a suitcase the last few weeks...well, ok, my Land's End totes.  It's soccer season; we have three adorable grandchildren; and our oldest daughter had to be hospitalized with an overlooked kidney infection.  From one day to the next, I have been swapping out hats - soccer Mom, Mimi, and Mom....hence, no time for this.  But here's a glimpse of what life has been like :)

One special little girl had her first day of Preschool Pre-K (I stand corrected - there is a big difference!). 

This little one melts my heart whenever she looks at me - as do her brother and sister, of course :)

Ladies, listen to your bodies and allow your bodies to override what doctors may try to tell you (my daughter was told for two days - and then into a weekend - that she had an ovarian cyst...and then a "very large" ovarian cyst when she tried to explain she was getting worse....real diagnosis ended up being a kidney infection which of course, was raging by the time it was caught so she ended up being hospitalized).  And moms, follow up on your gut instincts when you're in the ER with your daughter and son-in-law with a "breeze in and breeze out" ER doc and speak up if the diagnosis doesn't jive with the symptoms....believe me, it will save you a lot of mommy-guilt later on :/  Yes, mommy-guilt follows you no matter the age.

Ah, and take a look at this yummy dish.

And seems so easy-peasy, too.  And, I tried it out for hubby and myself - so, yes, it is pretty easy-peasy...I do recommend increasing the ricotta mixture a bit as even with measuring the 1/4 cup per noodle, there was not enough to do 8 roll-ups.  

HOWEVER, I do NOT recommend selecting this recipe to prepare for 36 college soccer players and their coach unless you are better at time management than I am....long story short:  one pan of roll-ups, 3 pans of caprese lasagna, dinner arrives 30 minutes late, team still delightfully happy and gracious.  Whew!

Soccer season is in full swing...

Making jewelry?  Must find time...must find time...

On the road again...

Mmm, Mmm, Good!

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Remember the old soup jingle? Dating myself,  I know.  Last night's soup ~ Peach-and-Tomato Gazpacho with Cucumber Yogurt ~ fit the bill, but one I never would have found in a Campbell's can.  It came from having a basket of  peaches and kitchen shelf full of garden tomatoes and running out of ideas -- ah, love the internet!

First, dealing with those peaches and 'maters - and making a big mess on the counter....and confessing that I dropped a peach on the floor in the process (slippery little suckers...) - 3 second rule and a rinse.

Next, a quick trip through the food processor, along with a little apple cider vinegar and sweet onion - a dash of salt and pepper.  So quick and easy.  Time to chill a while.

After a little clean-up, throwing together the cucumber yogurt was even easier - and again, time to chill (did anyone say wine time?)

After about an hour or so, it's dinner - a dollop of the yogurt on top of the gazpacho with a side of some pita crackers.  Delish - served two of us with generous servings and seconds (and a little bit left over).  Of course, it was all we had for supper -- c'mon, you thought I would fix something else, too?  It would probably serve more as an appetizer or side....or if you were more willing to share. ;)

 

Morning Glory & Help, Please!

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I've been away from the garden for a few days - exciting family moments (goalie girl returning from her summer abroad, celebrating her 21st birthday with us, and heading back to school for her senior year - where did these years go? And yes, that means another - the final - soccer season is upon us; our little granddaughter's baptism - again, it seems just a blink when we celebrated that with our oldest granddaughter four years ago).  So, when I headed out this morning there were quite a few changes waiting for me.  This sunshiny beauty was the first I noticed and certainly made me smile, actually, laugh.  There are a row of them along the back of the garden, and this is the first to burst forth.

Beans, beans, beans - yes, there are more beans.  I had to go hunting (this is our first garden, and it really is more like a jungle than a neatly kept garden bed) as the three bean bushes have been over run by summer squash and several tomato plants, but there were more than enough for another round of our favorite beans, cherry tomatoes (oh, yes, those are ready), and feta cheese salad.  And more beans are still on the way.

A few summer squash are working away, and more zucchini are on the way (naturally).  But the big news is the tomatoes are finally turning -- and yes, we did overplant (did I really think otherwise??).  Goodness!  I brought in plenty of cherry tomatoes for the salad mentioned above -- and to add to another quinoa veggie salad for tonight.  Also picked about four giant red 'maters (to add to several ones already in the house that hubby had picked a couple of days ago).  We're doing BLT's for lunch with the remaining lettuce that I picked.

So, with a garden FULL of tomatoes about to turn at the same time, the question is -- what are your favorite tomato recipes -- and please keep in mind, I will NOT be canning or freezing.  We will use what we can (love fresh salsa -- would consider freezing some of that in small batches, if possible -- and fresh pasta sauce) and be giving away lots, I think, but would love to try some new recipes with our bounty!  We do have access to LOTS of fresh herbs (overplanted on the basil as well) :)

Feel free to leave recipe links in your comments and keep them coming!  Thanks :)

Today's Aroma Brought to You by...

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Remember yesterday's photo?  Well, today's aroma is brought to you by basil and garlic.  Just finished my batch of pesto - thank you, Ina Garten :)  I will say that Ina must like her pesto a bit thinner than I prefer - or more likely I didn't "pack" my cups as much as she would have?  Her pesto recipe calls for 1 1/2 cups of olive oil and gives a 4 cup yield.  I only used 1 1/4 cups of the olive oil - really thought any more would have been a pretty runny pesto.  And that, of course, meant less pesto - but a lot less.  I ended up with 2 1/3 cups - big difference.  I froze 2 cups of it, in 1/2 c. portions using the method recommended here and kept the remaining for use now.  

The "pinky taste test" proved yummy, and I'm sure our plants will provide me with at least one more batch before the season ends.

The kitchen?  Oh, yeah, still gotta do those dishes...soaking.  They're soaking...I'm working on it.

Wordless Wednesday...almost

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I see pesto in my future...any favorite recipes you'd like to share?

Eating Crow...Well, Actually Really Good Salmon

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A little over a year ago, I bought hubby a Breville Panini maker.  Since then he has become a panini chef extraordinaire.  He also has tried on multiple occasions to convince me that said panini maker could be used for grilling, but I have poo-poo-ed this idea each and every time - instead opting for broiling or most recently (we don't eat beef often) having him fry burgers for our 4th of July supper.  So, yes, you can imagine my red face when I noticed our panini maker advertised this week, clearly titled Breville Panini Press & Grill:

The versatile appliance is perfect for quick weeknight meals and casual entertaining, doing double duty as an indoor grill and a sandwich press....Variable angle grilling surface allows for fat to drip away from food or, if kept flat, ensures extra-juicy steaks and chops.

Ahh, an indoor grill - what a novel idea and here it was sitting in our kitchen all along.  So, Tuesday night, along with a little crow, I enjoyed some wonderful grilled salmon!

Grilled Salmon with Mustard & Herbs

Again, our healthy herb garden played a big part - for the chopped herbs, I used oregano, tarragon, and rosemary.  The sprigs were thyme, rosemary, and a couple of oregano.  The panini/grill worked great - gave a great sear and after about 22 minutes, perfectly cooked.  Hubby raved - even went to work the next day and at lunch, came home to raid the herb garden for his boss so she could fix the recipe that night :)

Grill on!

Hell's Kitchen sans Gordon

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Been awhile hasn't it?  Well, thought I'd rejoin the blogosphere by sharing how I heated up the kitchen Sunday night.  I'm finding that when I get stressed I don't just eat, I cook.  So Sunday night I took on a "Hell's Kitchen" regular for my first time - risotto.

First, let me say that our herb garden has been quite prolific this summer - despite the strange summer weather we are experiencing (will this rain ever stop???).  So I'm finding myself with a whole lot of not just basil but also lemon basil and looking for ways to use it.  Sunday night's menu was amended in various ways to accommodate that.

Baked Herb-Crusted Chicken Breasts

Lemony Risotto with Asparagus (and Shrimp)

Minted Blueberries with Lemon Cream

I used the lemon basil (rather than the called-for regular basil) along with our garden's rosemary and parsley with the chicken breasts.  No shrimp in the risotto but I did keep the asparagus (yum!) and again, used our garden's parsley and substituted our lemon basil for the lemon zest in the recipe.  Hubby was happy with it - I would give myself a B as I think it was still a little too al dente (I think "yes, Chef" would have come raging back at me with the pan).  Next time, I probably will do one more round of broth and simmering...but, not bad for a first effort.

Dessert was bliss.  Mint from our garden with blueberries we had picked up on Saturday at one of our favorite wineries (which is next to a blueberry farm).  And as you've probably guessed by now, lemon basil went into the cream - delish!

Tonight - the vegetable garden is overflowing with spinach and lettuce, so salad night it is - grilled salmon on top.

Seis de Mayo

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I know what you're thinking....uhm, you've missed the boat, sweetie.  "Seis de Mayo?"  Yeah, yeah, I know - but I almost never post on the weekend, and I wanted to share our great Cinco de Mayo recipe celebrations so hence....

My first stop whenever deciding (and this time was definitely last minute) to whip up a menu theme is Epicurious.com -- full of great recipes and also great menu suggestions.  It was there that I found these terrific ideas.  I will admit that we "shelved" the chicken recipe for another night as by the time we had prepped the other items (read, "Are you sure we have to use real limes for the lime juice?....Don't we have a juicer?....I thought you had a juicer?...."), we decided that a light supper of "Skinny 'ritas," soup, chips & salsa, and sorbet would more than suffice.  Warning - if drinking 'ritas AND having the sorbet - remember the sorbet is very, very potent.  Do NOT have seconds...enough said.

Our Cinco de Mayo Menu - Ole!

Skinny Margaritas on the Rocks

Chilled Avocado Soup with Shrimp and Chives

Salsa Quemada (Roasted Tomato Salsa) & Chips

 

 

Stir-Fried Chicken with Radishes, Chipotles, and Limes

Lime Margarita Sorbet

And, the sorbet came out great in our new ice cream maker that I got for Mother's Day....yes, I know Mother's Day isn't until this Sunday, but when I suggested to hubby that we might try it out - you know, see if it worked - he didn't hesitate :)

And the Winner Is...

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It was a weekend of new recipes at the SignatureSterling household, along with the Oscars celebration.

I told you Friday we were looking forward to trying out a new margarita recipe as a tribute to "National Margarita Day" (hubby pointed out to me that yesterday was "National Tortilla Chip Day" - hmm, maybe someone should have coordinated those two?).  I probably should mention that the drink of choice for us is usually wine except when we are at our favorite local Mexican restaurant - then hubby becomes the Dos Equis man and I have my Corona Light.  Once in a while, I'll have a 'rita, but I usually pass as I don't like the mixer used.

So, hubby arrived home with the needed ingredients and pulling out a large bottle of Jose Cuervo Gold, asked, "Will this be enough?" 

"Uhm, yes, that should be plenty."

"Because there was a smaller bottle, but I didn't know how much we would need."

And then he added,  "And I bought limes."  I didn't say anything, but thought to myself, hmm, didn't put limes on the list - not in the recipe....he must have read my mind - he's good at that - because he answered my silence:

"For the tequila shots. Don't we need limes? You know, shot, slam, lime?"

"We're making margaritas, not doing shots.  I'm not doing shots!"

Here's the recipe we used for the dreamy, creamy "Caribbean Dreamsicle Margaritas" -- soooo good!

And a few pics of the drink in process. So easy! 

The finished product.....oh, and those limes? They're still in the fridge.

Last night, for the Oscars, I planned a special menu based around the Best Picture nominations - it was fun coming up with the menu, finding the recipes - and then putting it all together.  Note - next time, a.  we need to invite someone over to help eat the appetizers (looks like we'll be eating "Crabby Snacks" for about a week) b. should probably remember that hubby has never been a night owl so while we had best intentions of enjoying a late night dessert of his beautiful cake and some cafe au lait, he gave up on the show around 10 when we were both still full from dinner. :)  Confession - I did have a piece of the cake and it was delish!

OSCAR NIGHT MENU

Wine (California - Hollywood) 

Handcraft Cabernet Sauvignon

Appetizer (Silver Linings Playbook)

Crabby Snacks

Entree (Life of Pi)

Shrimp with Shallot-Tarragon Sauce on Wilted Spinach

Side (Argo, Zero Dark Thirty)

Couscous with Cinnamon and Golden Raisins

Bread (Beasts of the Southern Wild, Django Unchained)

Cheddar Dill Biscuits

Dessert (Lincoln)

 Apple Spice Cake with Brown Sugar Glaze*

After Dinner Drink (Amour, Les Miserables)

Cafe au Lait **

*Hubby made this beautiful and delicious cake - and, the selection is based on a recommendation from Epicurious.com that President Lincoln liked apples.  So, there you go.

**No picture for this, alas, due to a. hubby already calling it a night and b. me already having every pan and dish loaded in the dishwasher.  Enough.  You get the idea.

And the winner is....well, Ben Affleck, of course - so worth staying up late to see that win! Loved Argo and while I don't understand his omission from the Best Director category, I think the Best Picture win more than makes up for it AND his thank-you speech was the best ever. Gotta love Ben :)

Now, Where Were We?

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Need to follow-up on a couple of things....first, whatever happened to that promise I made to keep you posted on my project to get my filing organized?  Remember this?

 

Yeah, me too! But, I'm happy to report that I did follow through - all of the above has been sorted, trashed as needed, filed appropriately, and now for the big reveal:  

Have to say I'm pretty proud of myself and it has been done for a couple of weeks now (no, it did not take just a day or two as maybe suggested by the original link in the post - in fact, I did go back to my traditional sort, stack, file approach - seems to work best for me when I get myself in a big mess like this).  But, the goal now is to keep this clear -- motivation is that we'll be ready for grandkiddos to visit at any given time.  ;)

Second, I totally failed at pulling off that Valentine's menu on February 14th - and now I know it's a very good thing that I didn't attempt it.  If I had, we never would have made the concert that night or I would have been very frustrated at leaving a half-prepared meal and kitchen in chaos behind.  I know this because I did prepare the dinner, with the help of my talented sous chef/Valentine/hubby this week, when we didn't have any time constraints.  Good thing!  Apparently the recipe tags "quick & easy" only apply if you are preparing ONE recipe at a time - not three....

But I promised pictures so here they are.  First ~ the Beef Tenderloin with Morels and Tarragon Marsala Sauce  and Tomato Bread Salad with Herbs.






Now the dessert, Coffee Souffles with Mocha Sauce...first, let me say, I really wish I had taken a picture when I had taken these out of the oven - they were gorgeous - I've never made a souffle-anything before so I was very skeptical, but they were beautiful - really, they were!  But, now I know why the recipe says "serve immediately."  Yeah....

But, the mocha sauce was delish and covered a multitude of souffle sins - so hubby and I decided it was still very light and luscious.

All in all, a great dinner - "easy" maybe, but not quick and definitely messy.  Very thankful for my sous chef who volunteered for clean-up while I enjoyed a second glass of pinot noir and put my feet up.