Ritual Reset.

Confession:  Sometimes on Sunday I am so excited for my day that I wake early, go downstairs to grab my New York Times, make a french press and get back to bed.  This day will forever be my favorite as it represents a day of recharge, relaxing and a reset for the week ahead.  Today, to accompany my reading for the ritual reset was La Columbe Single Origin Ethiopian Press (from DC's newest roaster), gluten-free Buckwheat Flax Pancakes (adorn with sour cherries + honey) and the haunting sounds of Lucinda Williams.

From the fridge... 

Buckwheat Flax Pancakes
1 cup buckwheat flour

1 cup almond milk

1 teaspoon baking powder

1/2 teaspoon honey 

1/2 teaspoon salt

Cook in skillet for 2 minutes on each side over melted butter. Serve with sour cherries and honey while sipping really good (something like) local coffee. 

From the paper ... 

Does a More Equal Marriage Mean Less Sex?

Interesting article on gender roles, sex and it's effects on marriage.  

Also, another realization on why synthetic hormones are scary... "One study even suggested that when “a woman chooses her partner while she is on the pill and then comes off it to have a child, her hormone-driven preferences change, and she may find she is married to the wrong kind of man.”

From the speakers... 

It's no secret how much I love this woman and I am a creature of habit--- truth be told, she plays most Sundays.

Today, I cooked and read to her second album.  Apparently it took 8 years to complete... well worth the wait in my opinion.  "Her voice contains a heartache comparable to Emmylou Harris, but she has a darker side and a toughness that allows her to live inside the blues or rock with abandon. In addition to writing strong melodies, Williams is an amazing songwriter with a knack for writing a lyric that acknowledges the complicated nature of relationships while cutting right to the heart of the matter."  All time favorite track-- Blue.  

A Bag Full of Love

As a member of the Price family you learn to love food.  To share food.  To used food to show love.

Last weekend I visited my family.  And yes, 72 hours, 7 dishes and perhaps 7 gained pounds later I felt extremly loved.

I also headed home with a bag full black walnuts, hand shelled by my loving father.  Given with the loving look he only has when gifting me items from his garden, his trees or from the Cadbury chocolate factory, I know these black walnuts must be used wisely.  After the hours he spent hulling these tasty nuts I know that these nuts are more than an accessory to a dish.  These nuts are a symbol.  These nuts show his his love for me, his devotion to me and the fact that he know that I love them.   Ah, the pressure.  To keep in the Price tradition, I know they must be used in items I love, cooked when feeling loved and for items given to the people I... well, you get the picture.  For a week, I have pondered what I would create with this emotionally charged ingredient. 

Tonight, after a weekend spent in a zip code I love, doing things I love with people I love, (and a not-so loving, one hour trip to Whole Foods) I decided I was in the right frame of mind and with the right ingredients to begin the process.

Cranberry & Black Walnut Scones

1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup cold unsalted butter, cut into cubes
3 tablespoons sugar, plus more for sprinkling
4 teaspoons baking powder
1 egg
1/4 cup milk
1/2 cup packed dried sweetened cranberries
1/3 cup or so walnut pieces
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Combine the dry ingredients in a large bowl. Cut in the butter with a pastry cutter or using your fingers until butter pieces are no larger than a pea. Make a well in the center and add the egg and milk. Beat gently with a fork. Continue stirring, scraping down some of the dry ingredients from the sides as you stir. Add the walnuts and cranberries about halfway into mixing. Stir until all ingredients are incorporated.

Preheat oven to 375 degrees. Pat dough into a ball and turn onto a lightly floured surface. Press down into a round, evenly flat wheel about 1 1/2 inches or so tall. Cut into eighths and sprinkle the wedge-shaped eighths with sugar. Place about an inch apart on a baking sheet and bake for approximately 15 minutes, or until just golden.
 
The above item was created while listening to music I love, of course.

On the play list:
In The Midnight (Live)- Langhorne Slim
Mornsong- The Be Good Tanyas
Unwritable Girl- Gregory Alan Isakov
That Moon Song- G.A.I.
By Your Side- The Everybody Fields
November Blue (Live)- Avett Brothers
Nobody's Fault- Abigail Washburn & The Sparrow Quartet
I Hear Them All (Live)- Old Crow Medicine Show
DogSong- The Be Good Tanyas
Welcome Home Song- Radical Face

Blogger Wanna Be

When I am not cooking or eating I am most always thinking, reading, writing or talking about food (except when I am at work, of course).  Or music.  Most likely I am focused on both.  Really guys, I am pretty simple to figure out.

Tonight while I was not cooking (but was listening to my new music boyfriend Ben Sollee) I was checking out my favorite blogs when I came across this MUST make dish.

I am comfortable in my own skin and my own adventures in the kitchen but from time to time I get a little chef envy.  A lot of time this emotion is felt when I log onto Smitten Kitchen.  It is not the amazing recipes or the skilled photography that makes me feel most inferior (she is far more superb than I can ever be but I have accepted this), it is the quantity and the quality of each post that makes me feel a little smaller on the food (making) chain.  There she is in a kitchen smaller than mine, creating cookbooks and writing and raising a small child but she still has the time to not only test out each recipe but document the whole process.  It is for this I am jealous but mostly the emotion I feel is culinary admiration. 

To honor her and her efforts I share with you the recipe that is next on my list when I finally get to the Dupont Farmers' Market on time and am actually in my kitchen and away from this computer. 

Straight from my favorite food blog and my wanna be blogger, Smitten Kitchen

Zucchini and Ricotta Galette

Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

I might be tempted to double the cheese filling next time I make this; it puffed beautifully in the oven but then deflated a bit. Then again, at their current levels, the zucchini and cheese balance each other nicely. There’s something to be said for not fixing what ain’t broken, right?

Since I oohed and aahed over this crust, for those that like to dissect recipes as I do, I thought I’d note that funnily enough, it’s an almost-match for my favorite pie dough, in technique as well, save two ingredients which apparently make all of the difference: 1/4 cup sour cream and 2 teaspoons of lemon juice. What this makes is an even flakier, softer pastry, the kind that leaves croissant crumbs everywhere. I know the next obvious question is “so, can I use this for a pie dough?” but I don’t advise it. It is too soft. It will get soaked and deflated under all of that heavy baked fruit. It is at its best when it is free form, just like this.

Serves 6

For the pastry:

1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes

1/4 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again

1/4 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup ice water

Filling:

1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds

1 tablespoon plus 1 teaspoon olive oil

1 medium garlic clove, minced (about 1 teaspoon)

1/2 cup ricotta cheese

1/2 cup (about 1 ounce) grated Parmesan cheese

1/4 cup (1 ounce) shredded mozzarella

1 tablespoon slivered basil leaves

Glaze:

1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

New Year. Old Traditions.

2009 was a year of change. 

I left a business, a relationship and a zip code.  I changed careers and attitudes.  I even saw some of my likes and dislikes change... from attire, to hobbies to people.  What did not change is how I spent New Year's Day.

For five years, while in 24141* I had developed a tradition of an intimate NYE at home followed by an amazing NYD brunch at my house.  It fit my dueling personalities of introvert vs. extrovert or dog vs. cat.  I need a lot of one-on-one and alone time but then crave social situations the next day.  I loved my New Year's Brunch and that was one thing from my old zip code I was a little sad to leave behind... but seriously, how could I entertain in my shoe box?  

Though I did not have my normal quiet NYE at home set for two, I did celebrate NYD in a familiar way. Yesterday I co-hosted a New Year's Brunch, 20037 style.  My friend supplied the place and I supplied the food.  Together we hosted my best brunch yet!  There I was melting my old traditions and old menus in a new place, with new friends creating new memories.  I have never felt more like myself in the last seven months.  Any chef would tell you that the best dishes are created from the past.  I entered a new decade as new twist on an old recipe... and I know it is only one day in but I thinking this could be quite delicious! 

Happy New Year!!!

Menu as follows (several recipes already on Chaos, linked below):

Caramelized Onion Shitake Mushroom Quiche

Sausage and Red Pepper Strata

Baked Brie with Raspberries

Manderin Orange Salad

Sticky Buns

Mimosas.  Lots and lots of mimosas :)

On the New Year's Day Mix:

Breakdown- Brett Dennen and Missy Higgins

See How I Run- Jessi Baylin
Moment of Surrender-  U2

Once was Love- Ingrid Michealson
Honey Bees Fallin- Sean Hayes

Great Salt Lake- Band of Horses

Blindsided- Bon Ivers
See Green, See Blue- Jay May

Adeline (Live)- Adrianne

Nude- Radiohead
Distance and Time- Alicia Keys
Closer- Travis
Red Umbrella- Forrest Sun

*24141:  While visiting family I refered to "24141" and my 10 year old niece said with a confused face, "Um... what's 24141?"  I say, "It's where I used to live."  She says with a confident, you don't know what you are talking about smirk, 'Why don't you just say 'Where I used to live?'" I say with the same Price smirk, "Because I think it sounds more clever to say 24141."  She thinks a bit and then responds, "Yeah, you do have a point, Aunt Stacey."

Living with a double standard...

As my friend I attended brunch at Belga Cafe (near the Eastern Market) we had an interesting discussion.

Why is it perfectly acceptable to have champagne or vodka before noon but not beer? Do we live in a world of alcohol double standard? Is a good Belgium beer any less refined that a Bloody Mary with celery foam? As she looked at the list of over 100 choices she decided no ...

To accompany my refined BM, I had a great savory waffle with roasted tomatoes and goat cheese. I keep dreaming about another... with maybe a bit more goat cheese. If I were making at home I would use the following recipe and serve with an herb salad.

Roasted Tomato and Goat Cheese Waffles
1/2 cup sifted flour
1/2 teaspoon salt
1 clove garlic, minced
4 eggs
1/2 cup milk
1/4 cup olive oil
1 cup goat cheese
¼ cup chopped, soaked roasted tomatoes

Sift flour and salt together, set aside. Beat eggs, milk, garlic and oil. Add goat cheese and beat until smooth. Combine with flour and cook using waffle iron.

If I wanted, I could get all of these ingredients in the Eastern Market district... with the freshest produce and herbs to the hybrid cheese options and the amazing meat counter--- I may just be in love with this city.

Next on My Brunch Menu. . .

So remember I told you my mom was in the hospital. Well, while hanging out there we watch the Food Network all day where I saw Ina Garden make the below treat. We all love cinnamon rolls, right? But who has time for the dough to rise (okay, I have time but not patience). She made them with Puff Pastry in muffin tins. That woman is GENIUS!

Also, she does a whole segment on Brunch on ABC- http://abcnews.go.com/GMA/Recipes/story?id=6425883

Easy Sticky Buns (Script and Recipe from Segment)

We used to make really delicious sticky buns at Barefoot Contessa, but they took two days to make because the yeast dough needed to rise overnight in the refrigerator. I was dying to find a way to make them easier, so I decided to try baking them with Pepperidge Farm puff pastry dough, instead. OMG are they good ... and they're really easy to make! Light, flaky dough filled with brown sugar, toasted pecans, and sweet raisins -- my friends go crazy when I make these.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

Asparagus Tart

This weekend was the Encore Reunion Brunch and the food was GREAT. If it is one thing a bunch of Shop Gals can do it is COOK... well, and shop! It was so nice to catch up and to sample everyone's recipes.

Menu (all homemade... no kits here, folks)
Popovers with homemade blueberry jam
Sticky Buns
Handmade Bagels with Salmon, Dill Cream Cheese Whip, Capers and Olives
Asparagus Potato Tart
Cheese Tray
Coconut Cake
Mimosas

I made my famous Calorie filled Coconut Cake and a new recipe... Asparagus Potato Tart.
This was great. Hearty, yet springy... an interesting texture. Would be a great addition to Easter or Mother's Day Brunch.

Asparagus Potato Tart

1pound potatoes, peeled and cut into chunk
Sea salt
1 pound asparagus spears, woody ends removed
1 sheet puff pastry
3 eggs
pinch of nutmeg
black pepper
1/2 cup cream (I used half and half)
1 cup sharp white cheddar cheese
1 clove garlic

Boil potatoes until tender. Mash. Add cream, salt and pepper, garlic and cheese. Whip until smooth. Add three eggs.
Steam asparagus for 4 minutes.
Roll puff pastry to fit 9*13 casserole dish. Place pastry over dish and dust with nutmeg. Add mixture. Cover with asparagus, placed top to bottom to cover width of dish.

Oranga Gonna Come Over?

Jill is coming over for Coffee Catch Up tomorrow so of course, I use it as a chance to try out a recipe. As kids we both enjoyed orange rolls so I thought I would add some memories to our java...

I got this recipe out of Southern Living... definitely richer than the ones I had as a kid but so good. So easy especially since it is semi-homemade...

Orange Cream Cheese Rolls

Prep: 15 min., Bake: 30 min. Your family will definitely want to rise, shine, and dine when they smell these baking in the oven.

1/2 (8-oz.) package cream cheese, softened
1/4 cup firmly packed light brown sugar
1 1/2 teaspoons orange zest
1 (11-oz.) can refrigerated French bread dough
2 tablespoons granulated sugar
1 tablespoon butter, melted
1/2 cup powdered sugar
1 tablespoon orange juice

Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll French bread dough onto a lightly floured surface. Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices. Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden. Stir together powdered sugar and orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately.

For testing purposes only, we used Pillsbury Crusty French Loaf.

Southern Living, DECEMBER 2008

Sunday Cooking...

So, as a child I remember my mom cooking from the time she got up til the time we went to bed on Sunday. This was her day off and she did what she loved... COOK. Now, I do leave my house on Sundays but I often find myself demonstrating those familiar habits.

Yesterday I started out with a Strata, went to Barnes and Noble, made a soup for the week, did some work, baked cookies, took a nap and then created a crock pot meal for the week. I guess some things are inherent.

Stacey (Ericka) Strata

6 eggs beaten
2 cups of half & half
salt, pepper, garlic, red
nutmeg- pinch
worshire sauce- shake
1/2 cup shredded cheddar
3 piece of wheat bread cubed
2 cups cooked sausage (I choose lean and homemade)

Layer sausage (sprinkle with red pepper) , cheese (most) , cubed bread, the pour the egg/milk/spic mixture on top and cover with remaining cheese. Refrigerate over night and bake for 45 minutes at 350.

Tuscan White Bean Soup

Navy beans (2 cups cooked)
4 cups chicken stock
1 cup water
1 boulion cube
salt and pepper to taste
fresh oregano
1 cup celery
1 cup carrots
1 cup onion
6 garlic cloves chopped
1 16 ounce can italian stewed tomatoes
1/2 bag spinach

Saute veggies (no spinach) and garlic with olive oil. Add beans, tomatoes, stock and water.
Simmer 1 hour. Add spinach and oregano. Great with crusty bread.

Jill's Salty Sweet Chocolate Chip Cookie

(great for hormonal cravings)
3/4 cup brown sugar
3/4 cup white sugar
1 cup butter
2 and 1/4 cup flour
1 tsp baking soda
1 tsp salt
2 tsp vanilla
2 eggs
1.5 cups chocolate chips

Beat butter (room temp), sugar and vanilla. Add eggs one at a time. Mix flour, salt and baking soda and set aside. Add dry ingredients slowly. Fold in chocolate chips. Bake at 350 for 10 minutes. Cover with foil and allow to cook 5 minutes after you take out of stove. Eat many!

Slow Cookin for Sassy Girls- Merlot Mushroom Roast

Okay before I give out the recipe let me tell you about the CP story.
Two years ago Scott got me a Cuisinart Stainless Steel Slow Cooker. He gifted me with it after he heard how much my friend liked hers. He knew a traditional floral Crock Pot would not fly in our house... too southern, too retro, too non-creative. To get me to use it he know went every where to find a cool piece and paid too much for a Crock Pot that did not say Crock Pot. SO- We refer to it as CP or slowcooker... there will be no Crock Pot! Now, I love it. You can be creative when you cook low and slow... I even do it with a Pot Roast (which I refer to asa Merlot Mushroom Roast... you know, it is all about the PR.)

1 London Broil or Bottom Round
salt, pepper, onion powder
1 cup merlot
1/4 cup marsala wine
12 garlic cloves
2 cups mushrooms whole
1 onion quartered
red potatoes

Heat olive oil and 6 garlic cloves in a castiron skillet until roasted. Add meat and sear each side.
Add to CP. Lift juices from pan with a marsala. Pour over roast. Add cup of merlot, 6 more garlic cloves, onion and potatoes. Slow cook for up to 8 hours. Serve with crusty bread and wine.

One day, three recipes--- You cannot say I don't keep you updated!

Scones... for people who don't normally love scones

The scones are much lighter, softer, moister (and tastier) and significantly less sweet than those that you’d get in your average coffee shop.


Adapted from the North Fork Table & Inn’s website and Smitten Kitchen (my new favorite cooking blog) .

Super Moist Peach and Blueberry Scones

Makes 12 to 16, depending on how you cut them
2 3/4 cup pastry flour (all-purpose is also fine)
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda6 ounces of butter, in 1/2-inch cubes
1.5 cup fresh fruit of your choice, chopped (I chose peach an blueberries and probably did close to 2 cups)
3/4 to 1 cup buttermilk or greek yogurt milk mix
Turbinado or sanding sugar for sprinkling (optional, not in the original recipe)

Preheat oven to 375°.
Place cubed butter in freezer for 15 minutes. Meanwhile, measure other ingredients (except buttermilk and fruit) and mix in the bowl of a food processor. Add butter to processor bowl and mix until the butter and flour mixture are the texture of coarse cornmeal. Transfer the mixture to the bowl of a mixer and add buttermilk and fruit, mixing on the lowest speed until the dough just comes together. Turn out onto a lightly floured surface and knead gently a couple times. Roll dough out to approximately one-inch thickness (I skipped the rolling pin and just patted it out with floured hands) and cut into squares or (cut cicles with your cup). Cut those squares again on the diagonal, creating triangles. Sprinkle with coarse sugar, if you’re using it.
Bake on an ungreased baking sheet 20 to 30 minutes, until lightly browned.

Karen's Hawaiian Bread

Oh my gosh.... Karen made amazing pinapple bread today for open house.

So yummy.



1 (8 ounce) can plus 1 (20 ounce) can crushed pineapple in own juice, divided
2 (8 ounce) packages cream chesses, softened
1/2 cup chopped almonds
4 cups all purpose flour
1.5 teaspoon baking soda
1 teaspoon salt
1.5 cups of flaked coconut
1.5 cups sugar
4 large eggs
4 tablespoon butter, melted

Pinapple Spread
and beat cream cheese until light and fluffy.
Stir in almonds and (drained) 8 ounce can pinapple

Bread
Sift flour , baking soda and salt in medium bowl
Combine remaining pinapple with juice, cocunut, sugar, eggs and butter in a large bowl nd mix well.
Stir flour mixture.

Spoon batter in prepared loaf pans. Bake until a toothpick inserted in the center of loaves come out clean, about 1 hour. Cool for 10 minutes and serve with pinapple spread

Longtime No Post!

With Spring has come a lack of baking and more grilling... thus less entries!
Sorry for taking a month off! Let me condense my cooking into a list....

Top 10 things made recently:
10- A mess :) I made cupcakes last night for my employee Katie's last day.
Straight from a Stonewall Kitchen box with Nutella Creme Cheese Icing. Kitchen
remains a mess

9- Blue Cheese Burgers- Have been feeling comfort foodie and made burgers (with 97% fat free
meat) stuffed with onions and blue cheese. Made up a YUMMY topping sauteing mushrooms, blue cheese, fat free mayo and a little water. Served on whole wheat! (Scott LOVED them)

8- Wasabi Grilled Pork- With Spring/Summer comes more grilling so I go into MEAT MODE.
Lately I have been marinating pork in wasabi with lime juice, salt and pepper and placing on grill. Serve with grilled asparagus and you barely have any dishes to do.

7- Smoothies- I have been making Mango Spinach smoothies from a recipe that I got on another
foodie blog: http://www.happyfoodie.com/

6- Avocado, Black Bean and Corn Salad- This is SO EASY. Chopped avocado, can or rinsed black beans, can of rinsed corn, lime juice, cumin, red pepper flakes, salt and pepper. YUM! and so fresh

5- Watermelon and Feta Salad- Need I say more? (Add red wine vinegar)

4- Turkey Avocado Burgers- Again, I told you, salad, meat and fruit my recent diet!
Lean Turkey mixed with onion soup seasoning, cumin, pepper grilled. I top it with Monterrey Jack Cheese, Avocado and Tomato. I serve on one slice grilled garlic bread!

3- Gourmet Pizzas- We have been eating these ALOT. I take a Low Carb Flatbread and grill with olive oil and garlic. Simultaneously I reduce down tomato, garlic and evoo (basil if I have it). This is the sauce. Then top with veggies-- preferably artichoke, spinach, onion and mushroom and mozzarella cheese. Back on top grill shelf for 5 minutes to melt.

2- Frittata- The easiest meal I could ever make! I saute onions, asparagus and mushrooms in a pan. I add 5 whisked eggs, salt, pepper and goat cheese. Put back on the eye and them in the oven on broil until egg rises and slightly brown.

1- Cabbage Broccoli Salad- This is my take on Cole Slaw and Broccoli Salad. I chop broccoli, red cabbage, red onion and mix in a Cole slaw dressing (fat-free mayo, red wine vinegar and sugar). Set in the fridge for an hour to marry the flavors! This is by far my FAVORITE new concoction!

Breakfast in Bed???

On Sunday, since it was "wash the sheets day", I decided we could have breakfast in bed.
For those of you who know how anal I can be you know this was HUGE! I made a YUMMY
recipe from Cooking Light for Lemon Ricotta Pancakes (partially because I had left over Ricotta from the lazagna rolls). Served with Pecans, Bananas and Hot syrup on top they were DELISH!



Lemon Ricotta Pancakes

Ingredients
1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon grated lemon peel
1/3 cup part-skim ricotta cheese
Salad oil


Preparation
1. In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
2. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
4. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
Yield
Makes about 8 pancakes; 4 servings



PS- After I made a huge mess, ate and relaxed in bed until noon I had a dirty house, unproductive anxiety breakdown. Go figure!
PPS- Dirty House Breakdowns in front of significant others can often result in new cleaning supplies... like a microfiber mop and mit. Thanks, Scotty!