happy friday!

it's finally friday. phew. it's been a long week. but time is slowly going by until moving day. but still got plenty of time to cook :) i think setting the oven on fire really did scare me away from baking! at least it's cool enough this week that i almost think about baking...almost.

this pasta dish was so simple to make. it comes from wholeliving which i think is a sub website of martha stewart. i upped the nutrients by using whole wheat pasta and used the grape tomatoes that i had gotten from costco (bulk produce really forces some creativity). i also did not put in dill weed or have white wine or the parmesan or fresh parsley. but this pasta sauce is so easy and delicious to make i wonder i ever used store-bought sauce. a nice kick with the red pepper flakes. i threw in the leftover smoked salmon at the last minute b/c i didn't want the sauce to taste super fishy.  

there were mushrooms hanging around in the fridge (i'm not particularly a fan of mushrooms but i wanted a side dish for the pasta and this just came to mind). i chopped the bottom part of the mushroom nice and tiny and mixed that in w/ the kale pesto then stuffed them real well and topped w/ slices of mozzarella. yum! baked in the mini convection at 350 for about 7 minutes (they cooked really fast in it).





in a totally different direction, i made tuna quesadillas last night. the avocados were getting rather ripe and the leftover mozzarella kept staring at me every time i opened the fridge...so even though i would have preferred using the pepperjack (can't wait to use that big hunk of cheese!) i figured i shouldn't waste perfectly delicious cheese. 


Tuna Quesadillas
(serves 4-5 depending on how much your feedees like to eat)
5 medium whole wheat tortilla wraps (I used Mission 95% fat free for the fiber and protein)
2 cans tuna, drained (or grab some beans or grilled chicken)
1/2 bell pepper, diced
1/2 onion, diced
big hunk of cheese, your choice (shredded is easier)
salt and pepper to taste (or any other spices)
pico de gallo/salsa (or a combination of both)
guacamole

Combine tuna, pepper, onion and salt and pepper. Heat a non stick skillet on medium high and warm tortilla (flip every 10 sec or so) then once both sides are warm (maybe even nicely bubbly) lay the cheese and tuna mixture. Cover the skillet with lid and bring heat to medium. Let the cheese melt then fold the tortilla in half and press down with a spatula or whatever is handy. Remove from the stove and cut in half. Serve with pico de gallo and guacamole!

have a great weekend!

empanadaaaa (also known as fire fire!!)

i almost wish i had gotten a picture of the oven after i had melted the microwave plastic cover thing in it when i was preheating the oven...but what should have been a rather straight forward foray into empanada making became a multi hour ordeal of how to scrap dried plastic off oven surfaces and glued to metal racks. but i'm hoping i'll never forget to check the oven again (and baking soda does put out a plastic fire :)

moving onto happier more yummy topics. luckily, we have a mini oven so while the burnt smells of plastic got to cool in the actual oven my empanadas could still get baked (although in baby batches of four...i suppose a sort of physical moderation on the speed of my consumption)

doesn't this one look like a spotted cow?? as i'm moving to vt in a little over a month, seems like a good omen! 

there was that adventure actually making the empanada shells a while back with s4. but buying premade are just so easy. i take my short cuts where i can. these babies are kind of like the stir frys i make for the parents- stuffed with any ol vegetable i find in the house. the great thing about empanadas (dumplings, momos, samosas or whatever form yours takes, is that it can really be stuffed with anything you want. the empanada shells are a pastry shell so it can handle all sorts of flavors, as you'll see later with a sweet version).

this recipe came from the mexican food blog i found that i mentioned last time. loosely adapted but i liked all the spice ideas she had (along with some of my own add-ins).

Tuna and Veggie Empanadas (makes about 13*)

adapted from Pati's Mexican Table

Olive oil (for skillet)

3/4 c chopped onion

1 T minced garlic, or to taste

2 handfuls kale, chopped (w/o stalk)

1 c frozen mushrooms, thawed with water remaining

1 ear of steamed corn, kernels removed

1/2 c black beans, rinsed and drained

1 tsp brown sugar

1/2 tsp dried oregano

1/4-1/2 tsp dried thyme

1/2 tsp sea salt, or to taste

1/2-1 tsp cumin

1/4-1/2 tsp paprika

1/2 T dried parsley

2 cans 5 oz chunk light tuna in water, lightly drained

2 T salsa, just b/c i had it leftover

To make empanadas

1 packet Goya empanada discos (containing 10)

1 egg

In a large skillet, heat the oil over medium heat. Saute the onions and cook until soft and translucent. Add the garlic and cook for about another minute. Add the kale, mushrooms and black beans and cook out the water. Add the tuna and salsa (or chopped tomatoes) and then all the spices. Cook until soft. Taste for salt. My mix was dry but if you add tomatoes and really let it cook down you will have something more mushy and moist.

Brush the egg (I just had the yolk, I used the egg white at breakfast) around the edges of a disco and then scoop 1/4 cup of the filling into the middle. Press it to fold over the circle and seal the edges of the empanada with the tines of a fork until sealed. If baking immediately preheat oven to 350F and brush the tops of the empanadas with the egg. Bake for about 15-20 minutes or until golden brown. If not using immediately, lay out the empanadas on a tray not letting them touch and freeze until solid then transfer to a bag.

*I realize the goya comes in packs of 10, and yes, it is obnoxious to have to buy another set of 10 just to make 3, kind of like having an odd number of hot dogs to hot dog buns, but based on the ingredients i used i had this many, so feel free to decrease any vegetable or ingredient you're not wild about, b/c if not, you'll buy more empanada shells and think you actually need 2 more sets and then the craziness never ends.

another savory version to test out. i actually preferred the tuna one over this one, but M&D both voted this one as their favorite (i swear if i put cheese in anything my mother will absolutely gobble it up).

Sweet Potato and Black Bean Empanadas 

Makes 10

1 large sweet potato (mine was 0.95 lbs)

1 can black beans, rinsed and drained

3/4 c onions, chopped

olive oil

garlic, to taste

salt, to taste

1 tsp dried cumin

1 tsp dried chili powder

1/4 c shredded pepperjack cheese

10 empanada shells, defrosted

egg wash (egg + 1 T water)*

Bake the sweet potato about 15-20 minutes at 400F until easily pierced by a fork. Unwrap and let cool then mash in a large bowl. While the potato cooks saute the onion in olive oil until translucent then add garlic and cook for a little longer. Add to mashed potatoes and add beans and spices. Combine and let cool.  Spread egg wash on the edges of the empanada shell then scoop 1/4 of the filling, fold over the shell and seal the edges together (with fork or fingers). Brush the outside with the egg wash.* Bake at 350F for about 10-15 minutes or until golden brown. Or you can freeze them and not brush the egg wash across the outside. 

*making an egg wash as i learned from Pati's site makes the stuff last longer, but also gave that spotting browning (as in my cow) and sort of inconsistent browning. my batch with kale had just egg yolk brushed onto it.

a sweet empanada, the empanada shell can handle any sort of flavor. i'm thinking for D next time i'll go for a thanksgiving empanada and just put in shredded turkey, mashed potato, corn and maybe some peas or something. his tastebuds would probably handle that better ;) the empanadas are pretty high calorically (not that two won't be more than filling) but i made up for that by making all the fillings very much on the healthy side, including this sweet creation. which is probably why it came in last place for flavor for M. 

Apple, Cranberry and Pecan Empanadas

Makes 10

3 medium apples, peeled and chopped into small pieces

1/4 of an orange, squeezed for the juice

1/2-1 tsp cinnamon

dash of nutmeg, optional

heaping 1/4 c dried cranberries or raisins

1/4 pecans, chopped

Cook down the apples with the orange juice in a pot (about 15-20 minutes until tender). Let cool. Drain juice in a colander over a bowl.  Transfer cooked apples to a large bowl and mix in spices, dried cranberries and pecans.  Brush the edges of the empanada shell with egg wash. Scoop a small 1/4 cup amount of filling into the center of each shell. Seal the edges together with the tines of the fork and brush the outside with egg yolk or egg wash. Bake at 350 for about 10-15 minutes or until golden brown. 

happy baking and eating!

Guac me up!

feeling very cooking inspired these days. maybe b/c it's in the mid 90s and feels like the 100s so turning on the oven sounds like the last thing i want to do. 

anyway, it's a mexican kind of layout w/ variations on the taco and i think one of my all-time favorite breakfasts-huevos rancheros. these dishes are super quick and easy once you have all your ingredients. and you can make it more homemade or less time consuming based on your preference.

yes i know, i got too lazy to crop out all the background stuff, but really, i was too focused on getting the food ideas to you! this was the spread for make-your-own fish tacos (homemade guacamole, coleslaw, baked cod, corn tortillas and store bought salsa...this i wish i had made myself, but it was cheaper and easier, so i'll take some short cuts).

on the left is the fish taco, on the right is the tofu taco

guacamole (i just sliced the avocado and placed it on top of the taco)
2 ripe avocado (chopped, but not pureed, i like mine chunky)
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 steamed corn (slice down the side of the cob to get the corn kernels)
1/2 jalapeno pepper, diced
salt and pepper to taste
i forgot to buy a lime and my parents don't like cilantro, both of which i would have loved

coleslaw for the fish tacos
3 c shredded green and purple cabbage
1/2 onion, diced
1/2 bell pepper, diced
~1/2 tsp salt
~1/2 T sugar
~ 2 T white vinegar
Toss everything together and let it marinate for as many hours as possible

coleslaw for the tofu tacos (which everyone agreed they liked better) was from pioneer woman cooks (of course)

other ingredients to top with: raw onions, black beans, salsa, etc. the great thing about tacos is that they are so versatile and whatever ingredients you like

btw, i baked the cod for about 15 minutes after lightly coating in cumin. tofu was pan "fried" with cumin and chili powder

so now that you have all these wonderful ingredients prepped and leftover, what to do with all the yummy ingredients- make huevos rancheros. slight detour with this one. it is a corn tortilla topped w/ a runny egg (a must!), black beans and salsa, i also added hash browns, leftover guacamole and raw onions. enjoy!

oh, and i almost forgot, this blog/show/recipe person i stumbled upon today, everything looks absolutely delicious and easy (my two requirements of any recipe), check out pati's mexican table. the great thing is she breaks down all her Mexican foods and the ingredients along with a dash of history and culture. i think the first thing i'll try to make is an adaptation her empanadas.

let's do some honky tonky

just got back from nashville, tn last night after taking a look at Vandy (what the locals call Vanderbilt). here's the low-down on the city

(10.5 hours from Central MD to Nashville)

Itinerary

Day 1 (arrival)

·        arrived early in the morning, went to Hermitage Café (71 Hermitage Ave, 24 hours); food was so-so, but watching locals and getting entertained by staff is worth it. Got great recommendations on where to eat in town

·         explored Vandy

·         shopped at Pangea (eclectic mix of clothes, jewelry, postcards, etc. bohemian kind of fun)

·         lunch at Provence Breads & Café (1705 21^st Ave South) right by Vandy campus. We were still waiting for check-in time to start at our hotel (Knights Inn in East Nashville, ~$45/night for the two of us including taxes, breakfast and HBO). Got a picnic spread of their Tuscan bread (good, get their smaller loaf), mild cheddar, and their artichoke pesto spread (be warned, this stuff is garlicky, like kill vampires just by breathing)

·         walked to and around Centennial Park (2500 West End Ave) to see the Parthenon (to scale)

·         picked up Cuban food at Calypso café at Vandy location (2424 Elliston Pl)

o   got the beans and 3 option- w/ bean and corn salad, coleslaw and cornbread muffin w/ coconut (best part of the meal! Really tasty)

Day 2

·         morning spent at Vandy open house

·         lunch- provence leftovers

·         The Hermitage- Andrew Jackson’s home (4580 Rachel’s Ln); free day, tour house and grounds w/ museum

·         Lunch: Swett’s (2725 Clifton Ave) for southern food

o   Fried chicken very good

o   Baked cornbread good

o   Chess pie very sweet

o   Candied yams really sweet

o   Banana pudding good if you like bananas and the now-and-later kind of taste

·         To listen to live music, Commodore Grille (2613 West End Ave) in the Holiday Inn has singer-songwriter night Tues- (we got there at 8, perfect timing, try to find a table with a view); spinach and artichoke dip not that great, but drinks are a good deal; stayed through open mic

Day 3

·         Shopping

·         Lunch at PM (2017 Belmont Ave) (http://www.pmnashville.com/), which is asian inspired cuisine. Heard good things about the veggie burger from the guy who worked at pangea. We split:

o   coconut calamari w/ cucumber salad: very good, comes w/ a hot sauce and a sweet and sour sauce, the breading is nicely fried and crispy

o   veggie burger with a wasabi mayo and with sweet potato fries: the burger was marinated in a teriyaki kind of sauce, best veggie burger I’ve ever had

·         walked around downtown Nashville, The District and explored the state capitol building (free)

·         dinner: La Hacienda Taqueria (2615 Nolensville Rd); got the fish taco (not impressed at all), and a vegetarian combination platter (the rice was really good, beans were pretty good, chalupa and enchilada were so-so); didn’t get to take endless chips up to use; would not recommend except for the fact that it is cheap- so to make up for a kind of crummy dinner got mcflurrys at the mcdonalds down the road from the restaurant (it was icy and perfect)

Day 4 (departure day)

·         left around 4:30 am

·         stopped at a Cracker Barrel in TN (it was originally founded in TN!), everyone was really nice and friendly; split

o   Country Morning Breakfast- two eggs over easy (this is important, if you like your eggs like this of course), sawmill gravy and homemade buttermilk biscuits (dip your biscuit in the runny yolk, it cuts back a bit on the saltiness and is just plain delicious!)

o   Buttermilk pancakes with Montmorency cherry topping and whipped cream: don’t bother with the whipped cream, it’ll just get too melted from the warm pancakes and slide off, the cherry topping made the top pancake too sweet so see if they will put it on the side. The middle pancake (there were 3) actually tasted the best