Do you eat 'Brinner'? (Breakfast for dinner)
We do, occasionally. When I have a craving or am feeling lazy, or maybe I just need a sugar fix that only syrup can fulfill. Whatever the reason, when I make Brinner, it usually turns out to be my favorite dinner of the week. Maybe because it feels a bit devious, I'm cheating and scoffing at the dinnertime hour by eating breakfast. Or again, maybe it's just because my pregnant belly needs the sweet sugary syrup.
This past Wednesday, I HAD to have big pancake (aka: dutch babies). And let's be honest here, I'd already made it as a legitimate breakfast on Monday morning. However, my craving had not been fulfilled.
Tim's also decided that he likes big pancake better than regular pancakes. He says they're more 'eggy'. I concur. I lather mine in not just syrup, but do more of a french toast style with a sprinkle of powdered sugar and then syrup. Mmmm.
This weekend is definitely calling for big pancake! If you haven't already, click HERE for the recipe.
Make it happen, folks.
Guten appetit!
Showing posts with label Recipe Rewind. Show all posts
Showing posts with label Recipe Rewind. Show all posts
Friday, June 18, 2010
Friday, July 10, 2009
Recipe Rewind: Brussels Sprouts Pasta
This is the last 'recipe rewind'! We're back in Seattle this week, but still staying with family. We can't move into our lovely new home until our furniture arrives - I'll never think baggage at the airport takes a long time again. Not after waiting for the Port to pass our container through customs and loaded to a truck!
This recipe is sure to perk me up. One of my all-time favorites for years. I owe my friend Jamie a big, big, big thank you for introducing it to me: Brussels Sprouts Pasta.
As a quick way to prepare this recipe, I sometimes zap the brussels sprouts in the cuisinart to chop. I know it's cheating, and it wont give you the pretty presentation, but it's fast!
I hope you've enjoyed seeing some of the past deliciousness posted on the blog. Sometimes I make things and forget them (pregnancy brain successfully transferred to new mommy brain), so this was a fun way to look back at some recipes we really liked and wanted to put into regular rotation.
If you'd like to make the brussels sprouts pasta, click here for the recipe. See you next week, I've got some new goodies to share!
Guten appetit!
This recipe is sure to perk me up. One of my all-time favorites for years. I owe my friend Jamie a big, big, big thank you for introducing it to me: Brussels Sprouts Pasta.
As a quick way to prepare this recipe, I sometimes zap the brussels sprouts in the cuisinart to chop. I know it's cheating, and it wont give you the pretty presentation, but it's fast! I hope you've enjoyed seeing some of the past deliciousness posted on the blog. Sometimes I make things and forget them (pregnancy brain successfully transferred to new mommy brain), so this was a fun way to look back at some recipes we really liked and wanted to put into regular rotation.
If you'd like to make the brussels sprouts pasta, click here for the recipe. See you next week, I've got some new goodies to share!
Guten appetit!
Tuesday, July 7, 2009
Recipe Rewind: Happy Hour Mushrooms
There are a few things I have been dying to make since being home... does that sound too dramatic? 'Dying to make'?! But it's true, I've thought about certain recipes every day for the past month. Here's one of the foods on my mind:
Happy Hour Mushrooms (aka: Stuffed Mushrooms).
These went from special occasion appetizers, to 'I feel like happy hour mushrooms tonight, random Wednesday that it is, even though it's just Tim and I'. I've made them for so many years, it's no problem to scale the recipe to just 10 mushrooms, satisfying my craving (the recipe is easy anyway, but it makes a lot more than 10 mushrooms).
I recommend you make these soon as well. Then, we can all be happy. Because they will make you happy.
Find the recipe here.
Guten appetit!
Happy Hour Mushrooms (aka: Stuffed Mushrooms).These went from special occasion appetizers, to 'I feel like happy hour mushrooms tonight, random Wednesday that it is, even though it's just Tim and I'. I've made them for so many years, it's no problem to scale the recipe to just 10 mushrooms, satisfying my craving (the recipe is easy anyway, but it makes a lot more than 10 mushrooms).
I recommend you make these soon as well. Then, we can all be happy. Because they will make you happy.
Find the recipe here.
Guten appetit!
Friday, July 3, 2009
Recipe Rewind: Strawberry Shortcake
I am looking forward to our last weekend in Virginia with Tim's parents. It's been a while since we celebrated a 4th of July, and this will be our little chefs helper's first Independence Day. We have much to celebrate - family, friends, freedom and our wonderful country.
Something else I like to celebrate... strawberry season!
We'll be making Strawberry Shortcake for dessert tomorrow. Mmm, mmm good. Strawberries with whip cream and a bisquick biscuit scream summer, joy and family parties to me.
Click here for the Strawberry Shortcake recipe.
Whatever you eat, I hope you have a very happy and safe 4th of July.
Happy Birthday America!
Something else I like to celebrate... strawberry season!
We'll be making Strawberry Shortcake for dessert tomorrow. Mmm, mmm good. Strawberries with whip cream and a bisquick biscuit scream summer, joy and family parties to me.
Click here for the Strawberry Shortcake recipe.
Whatever you eat, I hope you have a very happy and safe 4th of July.
Happy Birthday America!
Tuesday, June 30, 2009
Recipe Rewind: Lemongrass Tofu
When Tim has been very good, he sometimes earns Lemongrass Tofu. Ha,ha. At least, that's what I tell him.
Normally, I'm fast and furious with tofu - cutting into cubes (not even pressing the water out first), marinating in soy sauce, then tossing into whatever dish I'm making.
But lemongrass tofu is my go-to when I want to put in a bit more effort. It's still a super easy recipe! Just requires some thought ahead of time to buy the lemongrass (it's not something I usually have on hand).
This picture makes me want it, now. A hint of lemon mixed with the tang of soy sauce. It's delish, with a capitol D!
Find the recipe here.
Guten appetit!
Normally, I'm fast and furious with tofu - cutting into cubes (not even pressing the water out first), marinating in soy sauce, then tossing into whatever dish I'm making.
But lemongrass tofu is my go-to when I want to put in a bit more effort. It's still a super easy recipe! Just requires some thought ahead of time to buy the lemongrass (it's not something I usually have on hand).
This picture makes me want it, now. A hint of lemon mixed with the tang of soy sauce. It's delish, with a capitol D!Find the recipe here.
Guten appetit!
Friday, June 26, 2009
Recipe Rewind: Carrot Sheet Cake with Cream Cheese Frosting
Have some carrots growing in your garden? Are carrots ridiculously cheap at your grocer? Check out this carrot cake! This cake is SO yummy - I really, really, really want you to make it. Find a way. Find a reason.
Make it.
That's not an order. Just one friend to another, telling you what to do. (wa, ha, ha)
Do you see the moist deliciousness? Do you see the sugary goodness, throwing mr. calories right out the window? Have two slices, or two cupcakes, and don't even think twice about it. It has carrot in it, so you can make a health argument for it that way - if you must.
And I know what you're thinking... it doesn't seem like a classic 'summertime dessert', what with all the berries, rhubarb and peaches floating around. Yes, but its still worth considering, or... bookmark it for fall (but don't forget! you'll be sorry if you do).
We love this cake (couldn't tell, could you?). I hope you do too.
Find the recipe here.
Guten appetit!
Make it.
That's not an order. Just one friend to another, telling you what to do. (wa, ha, ha)
Do you see the moist deliciousness? Do you see the sugary goodness, throwing mr. calories right out the window? Have two slices, or two cupcakes, and don't even think twice about it. It has carrot in it, so you can make a health argument for it that way - if you must.And I know what you're thinking... it doesn't seem like a classic 'summertime dessert', what with all the berries, rhubarb and peaches floating around. Yes, but its still worth considering, or... bookmark it for fall (but don't forget! you'll be sorry if you do).
We love this cake (couldn't tell, could you?). I hope you do too.
Find the recipe here.
Guten appetit!
Tuesday, June 23, 2009
Recipe Rewind: Easy Mixed Rice
Are you dreading cooking tonight? Or, want to make life ridiculously easy on yourself tomorrow?
I have a special treat, just for you... Easy Mixed Rice.
Throw some rice in your rice cooker, chop a couple veggies and add to the cooker - you're done. Eating in 30 minutes, or less. Pair it with some cubed tofu, marinated or raw. Yum.
For the veggies, I like to use: 1 carrot, 5-6 asparagus spears, a couple slices of onion, and sometimes a handful of snap peas.
Find the recipe here.
Guten appetit!
I have a special treat, just for you... Easy Mixed Rice.
Throw some rice in your rice cooker, chop a couple veggies and add to the cooker - you're done. Eating in 30 minutes, or less. Pair it with some cubed tofu, marinated or raw. Yum.
For the veggies, I like to use: 1 carrot, 5-6 asparagus spears, a couple slices of onion, and sometimes a handful of snap peas.Find the recipe here.
Guten appetit!
Friday, June 19, 2009
Recipe Rewind: Ginger Salad Dressing
There's something wonderful about salads in summer. Fresh vegetables and crisp lettuce. Cool on a hot day.
This has been my go-to salad dressing ever since a friend first introduced me to it. Tim also requests it, whenever I deviate. His comment goes something like, "What happened to the ginger dressing?". I take that as a hint, not to make other dressings too often, or he might go into ginger salad dressing withdraw.
For the salad below, I simply chopped up some romaine lettuce, broccoli, carrot and cauliflower. The dressing was a perfect match to give this salad some zing!
Without further ado...
Find the recipe here.
Guten appetit!
This has been my go-to salad dressing ever since a friend first introduced me to it. Tim also requests it, whenever I deviate. His comment goes something like, "What happened to the ginger dressing?". I take that as a hint, not to make other dressings too often, or he might go into ginger salad dressing withdraw.
For the salad below, I simply chopped up some romaine lettuce, broccoli, carrot and cauliflower. The dressing was a perfect match to give this salad some zing!
Without further ado...
Find the recipe here.Guten appetit!
Tuesday, June 16, 2009
Recipe Rewind: Enchiladas
This 'recipe rewind' month would not be complete without our favorite enchiladas!! (yes, that's a double exclamation point!!)
These are soooo good, I have cravings for them. TIP: I double the sauce when I make it, and freeze half for the next time. However, that's not to say the sauce it's easy to whip up, it is. But every second you can save and put to use in a more productive capacity - such as playing peek-a-boo with your 5 month old, is well worth it.
Make these for a yummy family dinner this weekend, or if you have some good friends stopping by for a casual bite. Your active cooking/prep time is only about 30 minutes. Makes enough for 5-6 adults (with a side dish).
TIP: I don't know why, but I always end up with leftover filling. No problem! I usually plan to make a plain cheese lasagna the next day and add the filling. Tastes so good! Or here's a new recipe I found for breakfast burritos. The enchilada filling would work great with those. Yum.
Findk the recipe here.
Guten appetit!
These are soooo good, I have cravings for them. TIP: I double the sauce when I make it, and freeze half for the next time. However, that's not to say the sauce it's easy to whip up, it is. But every second you can save and put to use in a more productive capacity - such as playing peek-a-boo with your 5 month old, is well worth it.
Make these for a yummy family dinner this weekend, or if you have some good friends stopping by for a casual bite. Your active cooking/prep time is only about 30 minutes. Makes enough for 5-6 adults (with a side dish).
TIP: I don't know why, but I always end up with leftover filling. No problem! I usually plan to make a plain cheese lasagna the next day and add the filling. Tastes so good! Or here's a new recipe I found for breakfast burritos. The enchilada filling would work great with those. Yum.
Findk the recipe here.Guten appetit!
Friday, June 12, 2009
Recipe Rewind: Hummus
I love sitting outside in summer and soaking up the sun. Something else I love? Sitting outside in summer with a small plate of food, and tasty beverage in my hand.
The combo may be chips and salsa with a mikes lemonade. Or it could be cheese, olives and crackers with a glass of red wine. OR, it could be hummus with pita, and a beer.
This hummus recipe is delish. Super simple, but the cumin kicks it up a notch and it becomes something special. Perfect for a weekend, spur of the moment, lets sit outside, opportunity.
Find the recipe here.
Guten appetit!
The combo may be chips and salsa with a mikes lemonade. Or it could be cheese, olives and crackers with a glass of red wine. OR, it could be hummus with pita, and a beer.
This hummus recipe is delish. Super simple, but the cumin kicks it up a notch and it becomes something special. Perfect for a weekend, spur of the moment, lets sit outside, opportunity.Find the recipe here.
Guten appetit!
Tuesday, June 9, 2009
Recipe Rewind: Easy Asian Noodle Salad
Friday, June 5, 2009
Recipe Rewind: Oatmeal, Chocolate Chip and Pecan Cookies
Remember these?
I mentioned before that these Oatmeal, Chocolate Chip and Pecan Cookies would make great ice cream sandwiches.
Soften your favorite ice cream (I'd use vanilla bean, but I'm a plain jane kind of girl. If you want to be funky, try chocolate chip. Or saucy, try strawberry!), place a scoop on the bottom of a cookie and sandwich together with another cookie. Wrap in plastic wrap and place in the freezer to set.
You'll find the complete cookie recipe here.
It's summertime! Make this recipe happen - because it's fun. Because your kids will love it. Because YOU will love it.
Yum.
Guten appetit!
I mentioned before that these Oatmeal, Chocolate Chip and Pecan Cookies would make great ice cream sandwiches. Soften your favorite ice cream (I'd use vanilla bean, but I'm a plain jane kind of girl. If you want to be funky, try chocolate chip. Or saucy, try strawberry!), place a scoop on the bottom of a cookie and sandwich together with another cookie. Wrap in plastic wrap and place in the freezer to set.
You'll find the complete cookie recipe here.
It's summertime! Make this recipe happen - because it's fun. Because your kids will love it. Because YOU will love it.
Yum.
Guten appetit!
Tuesday, June 2, 2009
Changes, Recipe Rewinds & Bread Salad
We're moving! (I can't believe it, still seems a bit surreal to say that)
We're headed back to the states this month to be closer to family, and raise the little man. Tim is also starting a new venture in his career. Lots of exciting things to come for our little family!
Since I'll still be vegetarian and a hausfrau, the culinary adventure will continue... just from a different continent.
It's exciting and wonderful, and overwhelming and chaotic. Moving with a 5 month old, yikes! Now THAT is going to be an adventure.
To give me a breather and cross one item off my to-dos during the move, I will be on a blogging break. That does not mean recipes wont be posted. However, until we're in our new state-side chateau (ha, ha, ha - we wish!), I'll be hosting 'Recipe Rewinds'; favorite recipes from the last year and a half. I expect to be in rewind-mode for about a month, but no promises.
See you again soon, friends.
First Recipe Rewind: Bread Salad
A summertime favorite! Requires only a bit of oven time to toast your bread. Done in a flash, this cool meal is sure to please on a hot day.
Find the recipe here.
Guten appetit!
We're headed back to the states this month to be closer to family, and raise the little man. Tim is also starting a new venture in his career. Lots of exciting things to come for our little family!
Since I'll still be vegetarian and a hausfrau, the culinary adventure will continue... just from a different continent.
It's exciting and wonderful, and overwhelming and chaotic. Moving with a 5 month old, yikes! Now THAT is going to be an adventure.
To give me a breather and cross one item off my to-dos during the move, I will be on a blogging break. That does not mean recipes wont be posted. However, until we're in our new state-side chateau (ha, ha, ha - we wish!), I'll be hosting 'Recipe Rewinds'; favorite recipes from the last year and a half. I expect to be in rewind-mode for about a month, but no promises.
See you again soon, friends.
First Recipe Rewind: Bread Salad
A summertime favorite! Requires only a bit of oven time to toast your bread. Done in a flash, this cool meal is sure to please on a hot day.
Find the recipe here.
Guten appetit!
Subscribe to:
Posts (Atom)
