Posts Tagged 'quick'

baked apple streusel pancake bars

i am thinking about making these delicious individual breakfast bites for my coworkers tomorrow! :)

<3 kt

While we were standing in front of the stove while our pan was heating up, it dawned on us… we just didn’t want to go through all the waiting and flipping and there were more important things to do before our day started — like a shower. Remembering this idea from last year, we took the lazy way out and we still had time to bathe (which we’re sure everyone we come across today, will appreciate). Here’s how we did it:

Baked Apple Streusel Pancake Bars
Yields: 20 Bars
Adapted from: Martha Stewart’s Buttermilk Pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
2 3/4 cups buttermilk (whole milk can be substituted without any problems)
3 tablespoons unsalted butter, melted
1 small apple, diced into 1/2″ pieces
2 cups Granola (we used an apple cinnamon granola from Bear Naked)

For Topping:
1/4 cup all-purpose flour
1/4 cup brown sugar, firmly packed
3 tablespoons butter, melted
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg

Grease and Parchment your choice of baking dish. We used 2 8″x8″ pans (for the straight sides), but a large pyrex baking dish should work just fine! Set aside. Mix dry ingredients and stir with a wire whisk. Add wet ingredients and stir until just barely combined. Add in Granola and apples, stirring just until coated. You want your batter to be lumpy with out any dry spots.

Pour into prepared pans. Preheat oven to 400 degrees Fahrenheit. Allow batter to rest in pans while oven is coming to temperature and mix Streusel topping ingredients in a small bowl. Drizzle over pancake mixture with a fork, or spoon into a zip top bag and use like a pastry bag, making thin, even lines. Bake for 12-15 minutes, when touched, it should spring back gently. Remove from oven and remove from pan (thanks parchment paper!) and place on wire rack to cool slightly. If you wish, brush tops with 2 more tablespoons of melted butter for a great shine.

These are great eaten the morning of, or as you have need throughout the week. You can also wrap individual portions and freeze them. Just take them out the night before, (or if you forget, pop them in the microwave to defrost) and let them sit on the counter so your breakfast is ready as you bolt out the door!

They’re great for a brunch where people might find themselves eating away from the table, serve them with a little lemon curd, apple butter, or small amount of maple syrup! Enjoy!

Cooking with Christopher Walken

Everyone has a little domestic streak in them…even Christopher Walken!

Man Makes Chicken with Carmelized Pears

Christopher Walken whips up a quick recipe for cooking chicken upright in the oven. You know the only thing this recipe needs is more cowbell.

<3 seanalyn

Quick Quinoa Dinner

Im always looking for new and tasty vegetarian dinner options so when I was flipping through the latest issue of RealSimple I was stoked to see a tasty sounding (and quick) quinoa dish! I decided to try it out the other night and was not only thrilled with the results, but immediately thought of one lovely lady who could certainly use this recipe. Our darling Erin of Operation: Domesticate Erin!

What I love about this recipe is that it is incredibly simple yet packed with tons of flavor. Those who know me know Im a spice queen, I LOVE spices and am always incorporated multiple spices into my recipes. So, when I first read the recipe and noticed that its only spices were salt, pepper and garlic I was a little suspect of how much flavor it would hold. Amazingly enough, the white wine, cheese and natural flavor of all the veggies made this one flavor packed dish. The reason why I chose this dish as something to point towards Erin is because its quick, healthy and can easily be adjusted for one portion or made into two (one for dinner and one for lunch). Plus the dish doesnt require a lot of white wine so youre left with a glass or two to reward yourself after a hard work day ;)

Below is the recipe from RealSimple with a few editions I made to add a little extra punch (ie- more garlic and wine!) If you want to add a little extra protein to the dinner you could easily add in some shrimp, tofu or chicken breast while cooking the potatoes and mushrooms.

Quinoa with Mushrooms, Kale and Sweet Potatoes

Serves 2
Hands-On Time: 15m
Total Time: 30m

Ingredients

  • 1/2 cup quinoa (uncooked)
    1 tablespoons olive oil
    1 small sweet potato (about 1 pound) and cut into 3/4-inch pieces (the original recipe said to peel the poatoes but I decided to leave the skin on for extra flavor and nutrients)
    5 ounces button mushrooms, quartered
    3 cloves garlic, thinly sliced
    1/2 bunch kale, stems discarded and leaves torn into 2-inch pieces
    3/4 cup dry white wine
    kosher salt and black pepper
    1/8 cup grated Parmesan (1 ounce)
  • Directions
    Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, 12 to 15 minutes.
    Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
    Stir in the garlic and cook for 1 minute. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes. Serve over the quinoa and sprinkle with the Parmesan.

    Nutrition info:Calories 361 // Fat 12g // Sat Fat 2g // Cholesterol 5mg // Sodium 560mg // Protein 13g // Carbohydrate 51g // Fiber 6g

    individual sloppy joe portions

    i thought this was a fantastic idea!  sloppy joes are easy to make, and freezing them for individual usage is even better, especially for families!  brought to you by kitchn.com:

    Sloppy Joes are fabulous for more than a few reasons (frugality and comfort being at the top of the list), but we’re partial to them because of their ability to freeze and reheat. In our kitchen, we make a full skillet of the mixture and let it cool to room temperature. Next we use a scoop to portion out individual mounds, that get placed in muffin tins (we line ours with foil liners). Cover lightly with plastic wrap and freeze (2 hours usually does the trick).

    The individual portions are perfect to toss into a zip top bag for a lunch at work (the foil wrapper can peel right off). If packed in the morning, it’s thawed by lunch a quick 30 seconds in the microwave will have you warmed and ready to eat. We pack a few slices of bread or a stray bun to hold it all together and since the meat is bagged separately, there’s no soggy bread!

    They’re prefect for a post-school snack or a full out dinner with additional sides, so give it a try next time you make up a batch for some quick hearty lunches!

    <3 kt

    Update

    Sorry the blog has been a bit sparse lately. Katie has been doing an amazing job updating it while Ive been more or less MIA the past week or so. I just wanted to pop in and say hi and let you know why Ive been a ghost, first work has been super slammed but thankfully thats more or less lightening up. Also I went on a brief vacation last week and was totally unwired the whole time. Finally Ive been preoccupied with extra stuff at work thanks to some wonderful news. As many of you know, I work for Current TV and current.com. Almost 5 months ago two of my coworkers Laura Ling and Euna Lee were taken captive by North Korea and later sentenced to 12 years hard labor. Well as Im sure youve heard, last week with the help of Bill Clinton, Al Gore (our boss) and many many other people they were granted amnesty and came home. Our office has been overwhelmed with joy and relief as out colleagues and friends are finally back with their loved ones. So, we’ve been busy welcoming them back and setting up tributes to them so my department as well has been slammed. But hey, when its something so wonderful you dont mind working extra!

    So thats it, just wanted to give an update and say that I’ll be back in full swing with my posting AND I got a new camera so I can finally start uploading pictures of all my dishes and crafts! Hurray!

    <3 seanalyn

    homemade parmesan croutons

    i have a leftover day old baguette that i do not want to go to waste.  in these times, and with economy, streatching food and money is on everyones’ minds. i thought i would share my homemade parmesan crouton recipe!  you can use any type of bread (hot dog or hamberger buns, sandwich bread, english muffins, bagels, etc).

    photo

    directions

    preheat your oven to 400 degrees.  take your day old bread and slice it into small pieces.  take a baking pan and sprinkle with olive oil.  add bread slices, then sprinkle with more olive oil.  next top with spices (i used garlic powder, paprika, and dried basil) and fresh parmesan .  bake for 8-10 minutes.

    throw on top of a salad or some soup and enjoy!

    <3 kt

    Miso Scallops and Shrimp over Stir Fried Rice Noodles

    Recently I hit up Japantown and picked up a bucket of miso paste since its one of my favorite flavors yet I never have it on hand to cook with. Its been chilling in my fridge for over a week while I mulled over the different ways to use it. Then it dawned on me…scallops…the perfect match to miso. I had recently picked up some bay scallops for cheap and also had some shrimp left over so I decided to throw those together with some rice noodles and see what happens…and what happens is pure magic.

    Miso Scallops and Shrimp over Stir Fried Rice Noodles


    I didnt take a picture of dinner so heres a picture of a tub of miso.

    Ingredients

  • 2 servings of dry rice noodles (medium thickness or flat rice preferred)
    3 tablespoons white miso
    2 tablespoons filtered sake
    1 tablespoon white wine vinegar
    2 tablespoons rice vinegar
    2 tablespoons olive oil
    2 teaspoon minced fresh ginger
    2 cloves garlic minced
    3/4 pound scallops (I used Bay Scallops because its what I had on hand but I HIGHLY suggest using Sea Scallops)
    1 diced red or yellow pepper
    1/4 cup of diced white onion
    Pepper to taste
  • Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions, cook them slightly underdone because they will cook a little more later and rice noodles easily overcook. Drain and transfer to a large bowl.

    In a bowl whisk the miso, sake, vinegars, olive oil, ginger and garlic. Add scallops and shrimp and stir gently, let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops and shrimp, reserving the marinade for the sauce.
    Heat some olive oil in a large nonstick skillet over medium-high heat. Add the scallops and shrimp and cook until golden brown. Transfer to a plate and cover to keep warm.

    In the same pan add a little oil and quickly saute the peppers and onions, add the noodles and continue to saute. Add a little bit of pepper to season. Slowly toss in the reserved marinade to the pan and cook until the noodles and vegetables are tender.Transfer the noodles to a plate and top with scallops and shrimp and serve immediately.

    <3 seanalyn


    Follow Domestic Geeks on Twitter!

    Past Domestic Geekery