I [unintentionally of course] followed Anniversary Week with Dud Week. Somehow I managed to put together a menu with a week full of recipes that were total duds! I was excited to be trying a few new recipes…and basically everything was edible (yay for that) but certainly nothing worth sharing. I guess that’s how it goes sometimes but it’s just so sad. “Me SAD!” as Baby Cupcake would say!
Today’s hint for anniversary week: A morning classic with a southwestern twist
Mitch’s guess: Egg loaf
WRONG! This makes the second time Mitch has guessed egg loaf this week. How depressing. It is obviously time to start branching out as Mitch seems to think that egg loaf has dominated our morning-time relationship. Oh, fabulous.
The real answer is Blue Corn Pancakes. Since we are now living in the southwest–hey, Baby Cupcake is developing a desert-vocabulary with words like dirt, rocks, lizard, sunny, windy, and ouch (for tumbleweeds)–it seemed appropriate to go with this new favorite of southwestern-style pancakes this morning.
Blue Corn Pancakes
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups milk
- 2 Tablespoons oil
- 2 Tablespoons sugar
- 1 1/2 cups flour
- 1/2 cup blue cornmeal
- 1 Tablespoon baking powder
- pinch salt
Mix all ingredients in a large bowl. Spoon onto a buttered skillet over medium-low heat and flip just like regular pancakes. Serve with syrup.
Source: adapted from the Food Network
Today’s hint: The main kitchen tool needed for this meal was a wine bottle.
I went with another early days recipe. It was hard to decide. I sort of wanted to do a Zone Diet recipe because I was pretty gung-ho about that during our time in Dominica. I vividly remember one night when I had a small amount of fish and then was supposed to finish an entire bag of frozen vegetables. At one point I had my head on the table to rest up before forcing down what was left; I was determined I could eat all of it just because Mitch thought I couldn’t/wouldn’t/shouldn’t! In the end, Mitch thought I was psycho and I had an aversion to frozen veggies. Go figure. And then I also considered cooking a turkey-ham in the microwave because that’s what we did for one of our Thanksgivings there. However, I never want to eat that again so that was out. So I went with this…
Enchiladas with homemade sauce. Back in our island-life days, I had to make my own tortillas–using a wine bottle as a rolling pin. Actually, when family came to visit us, they would arrive with luggage stuffed full of tortillas, chips, crystal light, chocolate chips, even a grocery-store-made apple pie one time (thanks, Eric!).When we were out of tortillas, then I would make my own. I definitely did not make my own tortillas tonight, but I did make the sauce. This enchilada sauce is basially a spin-off of my favorite taco seasoning.
For the record, Mitch immediately knew that it was a tortilla-based meal from the hint. However, he first guessed tacos…which could have been right. And then he guessed quesadillas…which also could have been right. Eventually he made his way to enchiladas claiming that it’s all the same anyway. Ha. So we don’t make this sauce too much anymore because, for me, mexican food ends up being a veggie-less [gut-bomb] meal which is generally a big no-no for us now. It was a fun meal tonight though.
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 (8-ounce) can tomato sauce
- 1/2 cup water
Combine all ingredients in sauce pan over low heat.
Quinoa is the one new thing I’m making these days.
It’s easy and it’s healthy. And I can pretty easily make it with Sweet Cheeks in the front carrier. By the way, have I mentioned that all reality tv shows should have a special season dedicated to people with small children? I, for one, would like to try Top Chef with Sweet Cheeks in the baby carrier or The Amazing Race with Baby Cupcake wheeling around her monkey suitcase…hmm.
When my mother-in-law was visiting (which means Baby Cupcake was entertained by trapping her Grammy in the playhouse for the day), I made a big batch of this and then ate it every day for lunch. It’s my new fav.
1 cup quinoa
2 cups water or chicken broth
2 zucchini, sliced lengthwise and seeds removed by scraping with a spoon, chopped
1 tablespoon olive oil
2 big handfuls dried cranberries
2 big handfuls sliced almonds
Sea salt and pepper to taste
Rinse quinoa and then combine with water or chicken stock in a small saucepan. Bring to a boil. Reduce heat to low, cover, and cook for 15 to 20 minutes until liquid is absorbed.
Meanwhile sauté zucchini in olive oil until slightly tender (about five minutes).
Toss quinoa, zucchini, cranberries, and almonds. Season with salt and pepper.
Source: my hunger and desperation for a quick and healthy meal
I reached an all-time culinary low this week. I realized this as I stood in the bathroom swaying Sweet Cheeks (to benefit from the hum of the bathroom fan) and eating tortillas dipped in peanut butter with the other arm as Baby Cupcake napped in her crib…
Oh, man. PB with tortillas. In the bathroom. Something I highly DON’T recommend. Oh, well.
Here’s a quick guided tour of things around here.
Our freezer stash is just about gone.
I am the proud owner of a microwave. Why, yes, it does make life quite a bit easier. Who would have guessed? And so my love of Amazon continues…
The main piece of kitchen equipment getting the most use…
My skills as a one-armed cook continue to improve.
And the real picture you want to see…
That’s right! I’m back, baby. We are happy to announce that our newest baker has arrived on the scene…
Sweet Cheeks arrived about a month ago, and we all adore her.
What’s for breakfast? Here’s what we’ve been chowing down on (aside from Raisin Bran):
Blue corn pancakes At a fabulous girls’ weekend brunch, we had blue corn pancakes…that I then tried to recreate at home. I just went with the basic recipe (none of the toppings though I’m sure they’re delicious) on food network. It was a fun pancake change.
Frittata We’ve actually been making frittata for dinner and then eating the leftovers for breakfast. I love this basic recipe, but I make changes every time…I like Monterey jack instead of cheddar for this, I use 6 whole eggs instead of doing the 8 separated eggs, and we add cooked sausage whenever we can (which seems to be always).
Sweet potato muffins If you have wee ones, these muffins are a good find. Baby Cupcake had them at a play date and loved them (along with the graham cracker that someone had dropped on the floor and she snagged).
Our computer has been at Data Doctors for over a month…hence no posts. Things are so exciting though that it’s time to give the iPad a go…
We’ve got about a week until the baby’s due date (!), so I’ve been on my horse making things to put in the freezer for those crazy first few weeks. Yes, on my horse, something like this…
Because no matter how loud and hectic things feel now, it is about to get doubled. Yay! Yay!
The freezer stockpile includes: manicotti, Mac & cheese, shredded chicken, taco chicken, spinach soup, tortilla soup, and roasted veggies (this may turn out soggy but I had to try). And baked goods: almond zucchini bread, chocolate chip cookie dough balls, chocolate peanut butter cookie dough balls, and ginger cake.
This seems like a good start (we won’t starve for a little while anyway), but we’ll stay on our horses around here until our new arrival gets here.