Monthly Archives: July 2011

Sweet Potato Cakes = Happy Homes for Poached Eggs

Sunday mornings are usually the time I make a good/heartier breakfast.  Usually we are talking Poached Eggs with Hollandaise with some sausage or turkey bacon.  Today I realized I had some sweet potatoes that were going to be going soon, so I decided to shred them and make delicious sweet potato cakes with some poached eggs.  I give credit to the idea for this dish for when Wes & I ate breakfast @ Ria’s Bluebird a few years ago.

Shred 2 sweet potatoes and add 1 egg white, about 1/2 cup flour (I used wheat flour and it works super), 1T cumin, 1t ground ginger, S&P, 1t ground garlic – mix that all up and then form it into loose, thin patties and put them in a non-stick skillet with about 1T olive or canola oil on medium-high heat.  Cook until browned on one side and then the other, probably about 3-4 minutes a side – drain them on plate with either a towel or a paper bag – paper towels tend to make them soggy.  I have several towels that are rags b/c they are stained from wine or turmeric or grease, so I use them for poached eggs or things that have to be drained before we eat it.

Made some sausage and some poached eggs – held off on the Hollandaise this AM.

Delicious!

Advertisements

Jenny got a Culinary Degree!

OK – Not really, but Jenny and I talked today and she was ALL ABOUT correcting me on what I was calling my lunch and what she thought it should be called.  This from a person who also thought there were only about 2 McAllister’s Deli locations (one in Matthews and one up at the Lake).  I told her to check the blog later for my chastising of her on several levels – so here you are!

LOVE YOU BO BENNY!

So we are growing squash in our garden and we had a bunch several days ago and I decided to make a squash lasagna.  Now here is where Mrs. Schupack was correcting me.  I didn’t put any noodles in this ‘squash lasagna’ and she stated I should be calling it a squash casserole instead.  While I know she is right, as I didn’t use noodles and the whole point of a lasagna is the well-known LASAGNA noodle, I was getting creative here and trying to use squash in a different fashion that was delicious and not too heavy (and, more importantly, I was OUT OF lasagna noodles).

So I cut the squash on a mandoline semi thin and then made a homemade sauce sauteing 2-3 minced cloves of garlic in about 1 T olive oil in a pot and added 2 LG cans tomato sauce, 1/2 small can tomato paste, few dashes of Balsamic Vinegar, and Chopped fresh Basil & Oregano from the herb garden.  In one of my awesome bowls from Crate & Barrel (thank you Erin McNulty for this awesome wedding present) I took some whole milk ricotta and added 1 egg and fresh Basil & Oregano and then 2 cloves minced garlic to that.

Laid the sauce, then the squash, then a few dollops of ricotta and repeated that until the top when I added some slices of Swiss cheese (all I had, people) but would normally have added grated Mozzarella and Parmesan.

Baked it on 350 degrees, uncovered, until the cheese melted and was brown and the tomato sauce was bubbling.

Pretty good for a SQUASH CASSEROLE in the Lasagna style! (does that work better, Jenny?!)

 

 

Babi’s yummy Banana Bread

Had some unsightly bananas the other day and thought I would use them to make banana bread – so called my mom to get my Babi’s recipe. (that is pronounced buh-bee)  *Also – another reason to use my spiffy new food processor!

Mix 3 mashed bananas with 1 cup sugar

Add 2 cups flour, 1/2 t salt, and 1 t baking soda and then add 2 eggs, 1/2 c oil (mom suggested olive oil), 1/2 cup nuts

Bake at 350 degrees for one hour – I used a square brownie/cake pan

YUM!

My new love?? New Food Processor!

Wes and I went to Crate & Barrel tonight and spent the last of our wedding gift cards….on a new Food Processor!

It is so beautiful and while I am still wanting to go to a Restaurant Supply store and get a commercial one, I am optimistic about using this little baby!

I don’t want to hurt my washer and dryer’s feelings, but I think I might love this new gadget more than them right now!

my new talent? one-armed cooking!

As many of you may or may not know, Wes and I often ride bikes.  I have 2 bikes – one is  a street bike for faster/long distance riding and the other is a Cannondale mountain bike with street tires.  The latter is what I ride when we head to Johnny’s, the Brake Pad, Oz Pizza, or local places in the area on a quick and more casual ride.

Sunday night, Wes suggested Johnny’s Pizza after a day of riding mini bikes with Josh and the boys in our backyard.  On the way home, he suggested we ride the bikes on the mini bike trail.  So instead of dismounting the bike and walking through the gravel/rocks on the side of our house like I usually do, I (very stupidly) made the decision to ride – “BIG MISTAKE, HUGE” – through the gravel.  Bike tire slipped out and I fell to the left and landed on my left palm with my arm straight…..which resulted in a trip to S. Fulton Medical Center, a jarred elbow and a splint and sling.

Yesterday, Wes had to work and then study.  It was crappy weather, and I had made an historic one-armed cart wrangling trip to YDFM where I bought lots of yummy things, including squid rings (pre-sliced, of course).

Last night, was craving a random July 4th dinner of NOT hamburgers and hot dogs, but Fried Calamari and Cucumber Soup (we have tons of cukes from our garden, so that facilitated the soup craving).  Aside from needing Wes to pour the peanut oil in fryer and juice the lime into blender for the soup, I think I did pretty well cooking with one arm!

The soup was 3 c buttermilk, 3 peeled and deseeded cucumbers, 1/4 cup red wine vinegar, juice from 1.5 limes, 2 large avocados, 1 tsp salt -mix in blender and serve chilled

And after tossing the calamari in cornmeal, then egg whites, then panko I had some yummy fried calamari to go with it!

Served it with little tomato sauce and some spicy chile sauce and had a nice light dinner – all made with one arm (and a little help!)

**I have also learned I am a decent one-armed blogger too – though this is MORE of a pain than cooking! 🙂