Posts Tagged 'recipes'

Brussel sprouts with leftover Holiday ham

If youre like me, you got sent home with a metric shit-ton of ham after the holidays and are now wondering what to do with it. Honestly you can only eat so much ham by itself, ham and eggs gets old pretty quickly and a few ham sandwiches later most anyone will consider vegetarianism. So what to do with that half pound of ham chilling in your fridge? Well, one idea is to use it to add some flavor to some veggies!

Brussel Sprouts with Ham

Ingredients
1/4 cup finely diced ham
1/2 finely diced onion
15 brussel sprouts
olive oil
salt and pepper

Heat oil in a large saute pan. Add onions and ham and lightly stir fry until the onions are translucent. Cut the brussel sprouts in half and add them to the pan. Saute until the brussel sprouts are tender and the ham starts to crisp. Add salt and pepper to taste.

Easy huh? I like this recipe because the ham takes on an almost baconey taste and adds a little smokiness to the brussel sprouts. Plus its a healthy way to use up some of those ham leftovers! Ive still got at least half a shit-ton of ham left in my fridge so Im sure I’ll be posting up some more recipes over the next few days. bon appetite!

<3 seanalyn

Zombie cakes pt. 2- cakes (and more) for zombies!

Last year some of you might remember my blog about how to make your own zombie cakes. Well this year for Halloween I thought I would continue the zombie theme, but this time with treats you can make for your zombie guests! Because lets face it…if theyre busy eating these treats, they wont eat your brains ;)

Zombie Brains Cupcakes

Craftster user OhThat made these deliciously brainy cupcakes for her son zombie.

Panna Cotta Brains with Pomegranate Sauce

Omnibrain of Science Blogs posted this deliciously realistic looking dessert altered from an Alton Brown recipe. Its so realistic looking Im planning on making some in case the zombie apocalypse happens and I need decoys!

Brain Pate

While a brain pate might sound gross, this particular pate isnt made from actual brains, it just looks like them. But it will food a zombie long enough for you to plan your escape.

Watermelon Brain

For the zombie thats watching their waistline, this melon brain is healthy and…well…brainy.

Brain Dip

Food blogger Canary Girl posted this simple and effective brain party dip. All you need is some cream cheese, ranch seasoning and salsa and youve got yourself a tasty zombie approved treat.

You can get the recipes for all these treats by clicking on the above links…enjoy!

<3
seanalyn

PS- oh and Im sure you noticed many of these recipes require brain molds which can be purchased in many stores this time of year or online at a site like amazon. Mini brains and big brains!

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

    Ice cream gyoza!

    Ok so its no secret that Im a fan of food that looks like other food. Thats why when I saw this recipe for Ice Cream Gyoza on Evil Mad Scientist I was absolutely tickled!

    Ice Cream Gyoza

    Now this seems like it might be difficult, but if you can play with playdough, Im pretty sure you can pull this one off. All you need to do is make some eggless cookie dough (it has to be eggless because the dough will not be cooked), buy some vanilla or any other flavor ice cream and get a gyoza mold and youre pretty much done! These would make for a great unique desert treat at any party or dinner.

    <3 seanalyn

    5 ways to eat a veggie burger

    i love Boca and Morningstar farms burgers! but sometimes, the same old becomes trite. here are some fantastic alternatives brought to you by SELF Magazine:

    1. In a wrap. I slice a burger into half-inch strips, place them in a whole wheat wrap and layer with low-fat Swiss cheese, red onion, lettuce and a bit of ranch dressing.

    2. With a salad. A traditional flavored burger, like Morningstar’s, tastes great on top of a Southwestern-style salad: spinach with corn kernels, sliced bell pepper, tomato, cilantro and lime juice.

    3. For breakfast. Use in place of a sausage patty on a breakfast sandwich- you’ll get more meal for a similar amount of calories! Top a whole wheat English muffin with 1 tsp trans-fat free margarine, a scrambled egg and a slice of cheese.

    4. In a sauce. I cut a warm patty into squares and stir into a microwaved cup of marinara sauce to soup up my whole wheat penne. Of course, I much prefer my mom’s meatballs, but this is an effortless way to add protein to an individual serving of pasta!

    5. As a salad. Morningstar’s recipe for a re-vamped potato salad sounds perfect for late summer! Plus, it’s mayo-free, flavored only with fresh veggies and BBQ sauce.

    PS: Check out Morningstar’s website, where they currently have a $1 off coupon posted! Or, want to find your own fave veggie burger? Look for one that meets these RD-approved guidelines:

    Best Veggie Burger (per patty)

    * 150 calories or less
    * No more than 1 g saturated fat
    * At least 10 g protein
    * No more than 350 mg sodium

    <3 kt

    alternative ways to eat waffles

    im always looking for exciting new ways to freshen up breakfast and lunch.  sometimes you are in a hurry and don’t have time to fix an appropriate meal.  frozen waffles are easy, something to grab on the go.  thanks to realsimple.com, here’s some ways to dress them up:

    They’re not just for breakfast anymore. Try these delicious ideas for waffle sandwiches.

    by Kate Merker

    Melt 1 tablespoon butter in a skillet over medium heat. Heat the sandwich, pressing occasionally and flipping once with a spatula, until the waffles turn crisp.

    Frozen waffles can be more than just a vehicle for butter and maple syrup. When used to make grilled cheese or panini-style sandwiches, they really are the greatest invention since sliced bread. Using your choice of fillings or any of those below, assemble a sandwich, then follow the directions.

    • Bacon, avocado, and Cheddar
    • Peanut butter and jelly
    • Red onion, black olives, and Feta
    • Egg, spinach, and Swiss cheese
    • Smoked turkey, watercress, and Brie
    • Butter, banana, brown sugar, and cinnamon
    • Chocolate bars and marshmallows or Marshmallow Fluff

    <3 kt

    leftover bagel ideas

    i love these ideas from thekitchn.com!!!  you can also freeze bagels so they do not go bad and pull them out to defrost when you are craving one!

    1. Make Sandwiches – Because leftover bagels are a little too chewy for our taste, we pack the bagels and the sandwich fixings separately in our lunch. At work, we toast the bagels before assembling them into warm, crunchy sandwich.

    2. Make Bagel Pizzas – A favorite from when we were kids, and still a great quick weeknight meal! We smear the bagel with a little tomato sauce, a sprinkling of cheese, and whatever pizza toppings we’re in the mood for, and then we bake them under the broiler or in a toaster oven until the cheese is bubbly.

    3. In Salad – Leftover bagels may be too stale to eat on their own, but we’ve found that we really like them torn up into big, soft croutons in our salad. They soak up a bit of the dressing, and add some substance to the salad. Sometimes we toast the bagel first for a little crunch.

    4. In Frittata – Like leftover pasta, we’ll throw cubes of bagel into a dinner frittata. Think of this as a quick, extra-eggy bread pudding!

    5. In Bread Pudding – And while we’re at it, why not make savory bread pudding?! We don’t usually have enough bagels left for a full-sized pudding, but we can make smaller ones in individual ramekins. Just fill a ramekin with bagel chunks, cheese, and veggies, then pour a mixture of egg and milk over the top. Let it sit for a little while and then bake at 350°.

    <3 kt


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