Sunday, May 29, 2011
2 c sharp cheddar cheese, shredded
7 oz whole wheat pasta, cooked to al dente (I used shells)
1 - 1.5 c broccoli, steamed and chopped
3/4 c fat free condensed milk
1/2-1 tsp dried mustard
salt and pepper
1 egg + 2 egg whites, slightly beaten.
1 tbs butter, diced
1 c other shredded cheese (e.g., Parmesan + more cheddar, etc)
Preheat oven to 375 degrees.
Spritz a casserole dish with a little cooking spray. Lay a single layer of pasta, top with a handful of cheddar cheese, and a handful of broccoli. Sprinkle with a little salt, pepper, and ground mustard. Continue layering and seasoning until out of ingredients.
Add in eggs and milk, and stir the mixture together. Dot with butter.
Cover and bake for 30-40 minutes until liquid has set.
Uncover, top with 1 c of reserved cheese and bake until golden brown. (The dish shown below could have stayed in the oven a little longer, but I was hungry!)
Sunday, May 22, 2011
I made this recipe at least two weeks ago, possibly during the first week of May because I know Easter made me think of lamb recipes. I modified this leg of lamb with prunes recipe from A Year of Slowcooking mainly by swapping in lamb shanks and adding more veggies. Even though it was just me, I ate all four servings and didn't freeze a bit!
(Sorry for the terrible pictures)
4 good-sized lamb shanks (Note: they're often sold in packs of 2)
2 carrots, diced (about 1/2 cup)
1 onion, diced (1 cup)
1.5 c dried plums (prunes), roughly chopped (a few big handfuls)
1 tsp kosher salt
1 tsp ground pepper
1 tsp dried rosemary
1 tsp cumin
1 cinnamon stick
1/2 c apple juice or white wine
In a small dish, mix dry spices.
(Optional) Brown lamb shanks in olive oil in a skillet.
Place chopped veggies in the base of the slowcooker. Sprinkle with a small amount of spice mixture, maybe 3/4 tsp.
Rub lamb with remaining spice mixture. Arrange in a circle over veggies. Try not to stack them, if possible.
Toss in prunes and pour in liquid. Add cinnamon stick.
Cook on low for 8 hours or until tender. Mine we perfect after 8 hours of cooking time and several hours on warm because I got home super late from work that day.
Serve with couscous, quinoa, or just some nice crusty bread.
Lunch box shot.
Tuesday, May 10, 2011
I woke up in the mood for muffins. After a quick Google search I found this recipe at Epicurious. It's a 1999 Bon Appetit recipe. I modified it slightly by adding whole wheat flour, using a few less chocolate chips, and adding pecans. After looking at the pictures, I probably could have added a few more chocolate chips, although the muffin I munched fresh from the oven had just enough.
1/2 c whole wheat flour
1 c all purpose flour
1/2 tsp salt
1.5 tsp baking powder
2/3 c sugar
1/2 c butter
1/4 c milk
1 c mashed bananas
1/2 c chocolate chips (original recipe calls for 3/4)
1/2 c pecans, chopped
Preheat oven to 350 degrees.
Cream butter and sugar together. Add egg, mixing thoroughly.
In a separate bowl, whisk together flour, salt, and baking powder. Slowly add dry mixture to wet, adding milk, as well. Add mashed bananas, mixing well.
Stir in chips and nuts.
Pour into prepared muffin pan, about 3/4ths full. This is a particularly dense batter, so it took about 40 minutes to bake. The muffins are done when a tooth pick comes out clean.
Makes 12 regular muffins
Monday, May 9, 2011
Thanks for visiting my blog. Have a great week!
Sunday, May 8, 2011
3 eggs + 2 egg whites
1/2 c skim milk
1/2 c 2% milk
1/2 c shredded cheddar cheese
1 c cubed cooked ham
1/2 lb asparagus, cut into 1" pieces and steamed
2 large shallots, thinly sliced, about 1/2 a cup
Olive oil, salt, pepper
Preheat oven to 350 degrees.
Saute shallots in olive oil until softened and beginning to brown. Steam asparagus as you cook your shallots. (I use those awesome steam bags made by Ziploc or Glad.) Toss shallots and asparagus is a little salt and pepper.
In a small bowl, beat eggs and then add milk. Sprinkle with salt and pepper, about 1/2 tsp each.
In a 9" pie pan that has been spritzed with cooking spray, toss together asparagus, ham, and shallots. Mix in cheese. Pour in egg/milk mixture and level out the top.
Bake for about 40 minutes or until set.
Here's my entry for My Pink Stamper's National Scrapbook Day Challenge #8, which was to make a summer-themed project. The lighting, which had been sketchy all day yesterday due to the rain, became terrible last night and I was too lazy to haul out my Ottlite. Thus, I had to wait until morning to take half-way decent pictures. This card was made using the Pack Your Bags Cricut cartridge, which has a variety of summer-themed travel cuts. I hope to do a number of mini-albums using this cart, but they haven't happened yet. These shorts were quite time-consuming as each colored flower is individually placed and some of the pieces are quite small. However, with the help of my trusty Cutterbee tweezers, I was okay. Ribbon and cardstock are from my stash. I used Distress Ink "brushed courduroy" around the edges. The sentiment is actually from My Pink Stamper's More Punny-licious stamp sets, but I realized that I definitely want to look for some summer and travel-themed sentiments. Here's my card:
Here's the inside:
Head back over to My Pink Stamper to see more National Scrapbook Day Challenges!
Saturday, May 7, 2011
Thanks for visiting. Head over to My Pink Stamper to play along or for more inspiration.
Thanks for visiting. Head back over to My Pink Stamper to play along!
The inside is super simple, using a Martha Stewart Punch called "Botanical Scallops."
Thanks for visiting. Head back over to My Pink Stamper's blog to follow along!
Head back over to My Pink Stamper's blog to follow along!
Head back to My Pink Stamper to follow along!
Check back for more later! Have a wonderful, scrappin Saturday!
2.5 cups cake flour, sifted
2 TBS cocoa powder
1 tsp salt
1.5 c sugar
1 c apple sauce
1/2 c vegetable oil
1 c buttermilk
3/4 to 1 oz red food coloring (I poured until the desired color was achieved but used < 1 oz)
1 tsp vanilla
1.5 tsp baking soda
2 tsp white vinegar
Preheat oven to 350 degrees. If using buttermilk substitute (1 cup milk + 1 TBS vinegar), make it now and set aside.
In a medium bowl, whisk together flour, cocoa, and salt.
In a large bowl, beat sugar, oil, and apple sauce until fluffy. Add eggs one at a time. Mix in food coloring and vanilla.
Mix flour and milk into sugar mixture, alternating flour, milk, flour, milk, flour whisking well after each addition.
Stir vinegar and baking soda together. Be prepared for it to foam. Quickly add to batter.
Pour batter into prepared muffin cups, filling about 3/4ths full. Bake 20 minutes until springy and cooked through.
Cool completely on a wire rack.
Makes 24 regular cupcakes.
1 c butter, softened
12 oz cream cheese (I used light)
1 lb confectioners' sugar, sifted
1 tsp vanilla
Beat butter and cream cheese until fluffy. Add sugar, 1 cup at a time, then vanilla. Mix until smooth.
It is not entirely necessary to refrigerate this frosting, but it may speed things up a bit.
Aren't they pretty?