Meal In Progress - Pumpkin Spice Pancakes

Everything tastes better when it has pumpkin spices don't you think? Especially this time of year. This is a quick adaptation you can make to any pancake or waffle mix. I used a gluten free pancake mix but you could make these from scratch too using any recipe you prefer. Pancakes are not too finicky so it's usually pretty easy to add a little something and not mess the whole thing up.

Meal In Progress - Quick "Baked" Apple

Apples are practically synonymous with fall. So crisp and sweet raw or soothingly delicious when cooked. Here's a super quick and easy way to make a baked apple. It takes less than ten minutes. Seriously!

Quick "Baked" Apple

Ingredients
1 apple
2 T brown sugar
cinnamon
splash of lemon juice
walnuts and raisins (optional)

Instructions
Using a knife, core out center of apple. Fill with walnuts, raisins, brown sugar and cinnamon. Add a splash of lemon juice. Microwave on high for 3 minutes or until tender. Enjoy!

That's it. It's so easy right? I chopped up my baked apple and stirred it into my morning oatmeal. It would also be great over pancakes or waffles or as a quick evening dessert.

Meal In Progress – Toasted Cheese Sandwich

I made this delicious grilled sandwich a little differently than a traditional grilled cheese. I used a "grilling cheese" and pan fried each piece separately. It's not vegan, light or healthy in anyway but it is gluten-free thanks to some delicious gluten-free sandwich bread (my favorite is Udi's). If you eat gluten-free you should definitely check out their products.

The fresh figs are the perfect sweet accompaniment to the salty cheese and butter soaked bread. The sandwich would probably be really good with fig jam on it too.

Toasted "Grilling Cheese" Sandwich

Ingredients:

2 slices Gluten-Free Sandwich Bread (I really like Udi's brand)

2-3 slices of grilling cheese (I used this one) a.k.a. halloumi

butter and/or olive oil

3 slices salami or similar sliced meat (I used sopressata)

Instructions:

1. In a non-stick pan over medium-high heat, melt a tablespoon or two of olive oil and butter.

2. Pan fry 1/4 inch thick slices of cheese. Set Aside.

3. In same pan, toast your bread and heat the salami.

4. Assemble sandwich and enjoy.

Meal In Progress - Tomato Summer Salad

This has been my go-to salad this summer. It's super easy to make, takes advantage of fresh summer tomatoes and is very adaptable.

Tomato Summer Salad

Ingredients:
1 cup Red Cherry Tomatoes
1 cup Yellow Pear Tomatoes (or similar variety)
1 can white beans
1 cup cubed fresh mozzarella
Handful of chopped basil
Balsamic Vinegar
Garlic Infused Olive Oil
Salt and Pepper

Instructions
1. Cut tomatoes in half and toss in large bowl with beans, mozzarella and basil.
2. Lightly dress with oil, vinegar, salt and pepper.

Meal In Progress – Berry Yummy Popsicles

It's still pretty hot where I live making it perfect weather for popsicles! Even better is a popsicle made with fresh berries and yogurt.

Berry Yummy Popsicle

Ingredients:
2/3 cup fresh berries
1/2 cup plain yogurt
2 T agave nectar
1 T lemon juice

Instructions:
In a blender, combine until smooth all ingredients. Freeze using a popsicle maker (I have one of these. It's pretty cool. hee hee.). Or, just pour you mixture into ice cube trays, freeze it up and enjoy. Makes about 3 large popsicles or one tray of ice cubes.

Meal In Progress – Cinnamon Sugar Popcorn

If you ask me, popcorn made on your stovetop (or in an air popper) is a million times better than pre-packaged microwave popcorn. Granted it takes a little more effort to cook it yourself but it's definitely worth it.

It's almost Autumn or at least I'm hoping that it will be Autumn soon and outdoor temps will be crisp and cool at least part of the day. Anyway, the Autumn season begs for certain flavors – cinnamon, sugar, pumpkin, nutmeg, you get the picture. So, to get you started, here's a little recipe I improvised for Cinnamon Sugar Popcorn. It might just become your favorite late night snack.

Meal In Progress – Tomato Yam Risotto

Risotto is one of my very favorite meals to make. A lot of people are intimidated by risotto but it's actually very easy to make. And, there's no need to stir it continuously. Honestly, just stir every few minutes to make sure it doesn't stick to the bottom of the pot. The main ingredients are just arborio rice and broth. From there, you can add pretty much anything you like. The yam is optional but it adds a nice creamy sweetness.

Tomato Yam Risotto

Ingredients:
4 T olive oil
1 cup arborio rice
4 cloves garlic, minced
1/2 cup onion, chopped
2 T italian seasoning
1 basket cherry tomatoes
1 yam
3 cups broth, heated
3 T pesto (optional)

Instructions:
1. Heat olive in a large pot. Saute onion and garlic.
2. Meanwhile, wash yam and poke with a fork. Microwave yam on high for 5 minutes or until soft.
3. Wash tomatoes and cut the large ones in half. Add tomatoes and spices to pot. Cook until soft. Add rice and cook about one minute.
4. Add broth to pot one cup at a time, adding more broth as it cooks away. Stir occasionally, making sure not to let rice stick to bottom of pot.
5. Peel and dice yam and add to pot. Continue adding broth until rice is tender and consistency is soupy.
6. Season with salt, pepper and pesto. Serve with shaved parmesan cheese.

Meal In Progress – Cherry Tomato, White Bean Pesto Salad

When it's hot outside, the last thing you want to do is turn on the stove or oven. Enter, this light, tasty salad featuring fresh cherry tomatoes and basil. This salad is sweet, fresh and flavorful. It's really easy to make and would be great a dish to take to a potluck.



Cherry Tomato, White Bean Pesto Salad

Ingredients:
1 basket Cherry Tomatoes, cut in half
1 small can white beans, rinsed
For the pesto (or use purchased pesto:
1 bunch basil (about 1 cup of leaves)
handful of walnuts (or pinenuts, if you choose)
olive oil
lemon juice
salt & pepper to taste

Directions:
To make the pesto, combine basil and nuts in a food processor, adding olive oil and lemon juice until the consistency is nice and smooth. In a medium size bowl, stir together tomatoes, beans and pesto. Add salt and pepper to taste. Garnish with basil leaves or shavings parmesan cheese.

This is my own recipe. I make things up as I cook so all measurements are estimates. You may need to adjust for your own tastes.

Sunday Dinner – August 5

I love cooking and usually only find the time to do so on the weekends. So, I thought I'd try to start a little weekend food series. Today's feature is Pasilla Chile Corn Salad. This is one of my favorite summertime dishes. Fresh ears of sweet crisp corn tossed into a Mexican inspired salad? Say no more. Let's get started.

Pasilla Chile Corn Salad
4-6 servings

Ingredients:
2 ears fresh corn
Pasilla chile
3T olive oil
2 t cumin
2 t coriander
1 t cayenne pepper
salt (to taste)
1/2 red bell pepper, chopped
3 Mexican green onions, chopped
juice from 1/2 lime
About 1/3 cup cilantro
Queso fresco (for garnish)
Corn tortillas
Avocado, sliced

Instructions:
1. Cook corn. (I like to peel back the husk, remove the hair, put the husk back in place and microwave for 5 minutes. Use the method you prefer. Barbecue would probably be really good.)
2. While the corn is cooking, roast the pasilla chile. Wash the chile and place over flam or under broiler. When charred, place the chile in a glass bowl and cover with a plate. Set aside.
3. In a bowl, combine red bell pepper, green onions and lime. Set aside.
4. In a small pan, warm olive oil and spices.
5. Cut corn from the cob. Scrape skin off pasilla chile and slice. Stir together all ingredients.
6. Serve with Queso Fresco, avocado and warm corn tortillas.

This salad is easily adapted for whatever you have on hand. It's delicious with radishes or black beans. For breakfast, add it to scrambled eggs and serve with warm tortillas.

This is my own recipe. I make things up as I cook so all measurements are estimates. You may need to adjust for your own tastes.

A genius really

That's me. I'm the genius.
First, I got some magazine boxes on sale at IKEA and did some bookshelf organizing.Then I made Raspberry Strawberry Soup.
The best soup in the world.

How to make the soup:
With a blender, puree frozen and/or fresh strawberries and raspberries with a touch of rice milk.
Eat it cold.

That's right. A genius.