Super Slacker

I’ve been super busy this week. And I mean it. The semester is winding down and that means I have projects and loose-ends to tie up. It does appear as though the end’s in sight… It’ll be SO awesome to have a month off (from school stuff… not work). I haven’t spent a ton of time in the kitchen as a result, but have definitely had some good eats.

I picked up some of this prepared pizza crust at the health food store near where I live. It was on sale and it sounded interesting, check out the ingredients:

Since Friday night is typically a low-key, stay in and make pizza night here, we loaded this thing up with lots of goodies like: red peppers, red onion, portabella mushrooms and tomatoes.

I brushed the crust with a bit of balsamic before brushing on a light layer of tomato sauce. Then on went the veggies and a sprinkling of Mediterranean seasoned feta and some shredded mozzarella. So delicious.

For dessert, one of these guys. Sam Adam’s Chocolate Bock. I just picked up the winter sampler last night and I’m psyched about the variety in this years box! Well I’m off, I have something yummy in the crock-pot and some stuff to do around the house! Lata.

Chana Masala

I’ve learned a few things this week. Coming back from vacation never gets easier. Labs don’t write themselves. Dogs will find food anywhere… even buried (and forgotten) in the bottom of a bag. And if something smells, well, check the bottom of your shoes.

One (of the many) perks of visiting my parents is getting to raid the pantry. I made off with a couple of cans of chick peas and some tomato paste.

Oh hai there Chana Masala.

And bulgur wheat? It’s so nice to have met you. I love this stuff.

I used this recipe. The only changes I made were: a can of green chiles in lieu of a jalapeno & I used a full can of tomato paste.

It was so yummy it came with me to work today.

And I just might have it back tomorrow too.

Speaking of tomorrow, hopefully starting then I’ll be back to my regular blogging schedule. Adios!

Happy Thanksgiving!

My Thanksgiving dinner contributions… Home-made cranberry chutney. It was the perfect accompaniment to mom’s delicious turkey.

A bottle of wine I brought back for my parents from Italy in 2005 when I studied abroad in Florence. We decided the festivities called for cracking it open.

  Scalloped Sweet Potatoes with bacon and grated parmesan cheese. SO YUM.

Today:

Dad and I ran a 5k.

We ate. A LOT.

We napped. (Or at least I did…)

Then the boys (dad and my brother) played “golf”…

And puppy…

well, he made sure he was right in the middle of the action.

Hope everyone’s Thanksgiving was GREAT!

Pumpkin Pie FAIL

We’ve arrived in Maine at my parents… Mom dropped the pumpkin pie when she put it in the oven. Fortunately it was one of two pies she made. Thanksgiving is saved.

Griffy thought he spied an opportunity.

(Mom didn’t want anyone to see her dirty oven. Sorry mom.)

In related news, Dad is now walking the dog and I’m staying far, far away from the kitchen (for reasons that should now be obvious). Headed out soon to see some friends and spread some cheer. Happy Thanksgiving Eve!

Pumpkin, Cranberry, Pistachio & Coconut, Granola Bars

There’s a game we play in this house. It’s called, “What’s in Griffy’s mouth?”. It’s pretty much on-going. You see, even when the floor looks free of debris, he finds something. It could be a post-it, a piece of hair, dryer lint, tissue, etc. We just never know. Literally, sometimes we never know.

There’s no “5 second” rule. Even if he’s in the other room, his super-keen awareness that something “edible” has hit the floor propels him full-speed. At the present moment, he’s “digging” in my bed. Probably looking for crumbs. Or the M&M’s he hid under my pillow last week.

Bottom line is: Griffy approves of these bars. Which means absolutely nothing considering the list of things he’s eaten in his short lifetime. But when he hears the crinkle of the plastic wrap being removed, he comes running and watches intently for crumbs to drop. It’s actually a win-win because we don’t own a broom.

This recipe was inspired by Hangry Pants. But the recipe I followed came from Smitten Kitchen.

A list of the ingredients I used:

• 1 2/3 cups Old Fashioned Oats
• 1/2 cup granulated sugar
• 1/3 cup oat flour (1/3 cup of oats processed in food processor)
• 1/2 tsp ginger salt
• 1/2 tsp cinnamon
• 1/3 cup pumpkin puree
• 1 cup dried cranberries, 2/3 cup unsweetened shredded coconut, 1/3 cup chopped pistachios
• 5 tbsp melted butter
• 1/4 cup honey
• 2 tbsp pure maple syrup
• 1 tbsp water

I’d recommend using corn-syrup somewhere in there as in the original recipe, but I didn’t have it on hand. Enjoy!

Dough Balls

I did not skip breakfast. I merely missed it. Something I do not recommend if you have these in the house…

I ate tw0 three four.

That’s not even counting what I ate while making the balls…

 Don’t judge.

These are all going to girls’ night tonight. Maybe…

The recipe is all Mama Pea's. I didn’t change a thing. These are seriously so addicting. So I do NOT recommend making them when you are a. hungry (having missed breakfast) b. alone (you know, without taste testers) c. disregard all of this… make them whenever. You’ll thank Mama Pea.

Buffalo Sweet Potato Soup

I was thinking about this soup all day. The idea came to me when I thought about the Buffalo Sweet Potato Pizza I made awhile back. Why not soup? And how about I top it off with some blue cheese crumbles?

But then, something happened. I came home from the gym and got super distracted became terribly busy. I had sort of already committed to making something with sweet potatoes because I had put them in the oven to bake. Then, despite the time, I told myself to stick with the plan and make my soup.

I was so glad I did. It was even better than I had hoped for. Super creamy, spicy and filling. You better believe I’ll be eating it again for dinner tonight. Probably in about 5 minutes to be exact.

Buffalo Sweet Potato Soup

• About 1 lb sweet potatoes
• 1.5 c vegetable broth
• 1.5 c unsweetened almond milk
• 1/2 c Frank’s Buffalo sauce
• 1 tbsp Earth Balance (optional)
• 1 jalapeno (chopped, seeds removed)
• Blue cheese crumbles

1. Preheat oven to 350. Place sweet potatoes on rack and bake until centers are soft (about 45 mins). Remove from oven, let them cool then peel skins. After peeling, mash potatoes.

2. Add mashed potatoes to food processor with tbsp of Earth Balance (or butter or neither). Turn on processor and gradually add broth, hot sauce and milk to soup.

3. Check for desired texture. I did this many times as I wanted it smooth but not too liquidy.

4. Add chopped jalapeno and process for a bit longer.

5. Warm up soup in soup pan for a few minutes. (Or you could use an immersion blender and eliminate this step entirely.)

6. Pour into bowls and garnish with plenty of blue cheese on top.

Oh, and I want to share what I was distracted by…

Definitely a distraction worthy of having a late dinner. I’m sad to report though, the beach ball did not win and will be far far away tomorrow after trash pick-up.