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Quick Genius Lunch

In a culinary sense, I’m not that creative. Sarah can mix and match ingredients following a general guideline and come up with something. I need to follow recipes word by word and line by line. Even when I find recipes online and some of the comments will add this or omit that to make it “better” I can’t help but think “no, that’s not right, follow the recipe.” I also don’t just wing it and make something. I can’t just grab some things and whip something up. I need a plan, I need at the very least a precedent for what I am making.
All of the above is why I am shocked by what I made for lunch. To me, it’s creative as I just grabbed what I had at hand and made something. Something I have never had before. Something that seems so genius to me that I am absolutely convinced that it exists in multiple forms that I am not aware of. A quick Google or Pinterest search would probably confirm my suspicions. But instead of doing that I am just going to bask in my own abilities and my kitchen genius.

Pizza Quesadilla
Ingredients

  • Oil Spray (Like Pam or the generic stuff I used)
  •  2 Tortillas (The bigger kind)
  • Mozzarella Cheese (Enough to fill the tortillas, but don’t get crazy)
  • Pepperoni (Put what you want in but don’t overstuff this thing) Can be substituted with whatever else you like on your pizza. I don’t judge
  • a Bit of Tomato Sauce to wet it all together (again don’t go crazy, the tortillas can only handle so much.) Today I used some jar pasta sauce our go-to for pizza. Again use what you would for pizza, or put plain tomato sauce in and spice it up yourself, or jar pizza sauce, or use Alfredo sauce, again I don’t judge.

Directions

Do you really need me to tell you how to make quesadillas? Yeah? ok.

  1. Oils one side of each tortilla.
  2. Heat a pan over medium heat on the stove top.
  3. Put the cheese, pepperoni (or whatnot) and sauce on a non-oiled side of tortilla. Sandwich the other tortilla (non-oiled side down) onto the mixture
  4. Toss onto pan, heat a few minutes on one side, flip and heat a few minutes more on the other. Until cheese is melted and the tortilla is browned
  5. Cut and enjoy

Sorry I don’t have any pictures of my success. I was too busy eating and enjoying it to snap a few shots. Know that it looked melty and delicious.

-Chris

PS Penny loved it too.

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Dog Eat Dog (Treat)

Day 23:
31 days of pumpkins has treats for the entire family and today that means our canine companion Sooki. I found this dog treat recipe at Pitlandia through Pinterest. I have always thought about making homemade treats for Sooki, but I never actually followed through with those thoughts. I barely take the time to make homemade treats for myself. This project though gave me the perfect opportunity to finally do that. Plus it gives us the perfect break from more snacks or pumpkin dinners. (Hey, we love them, but we can’t eat sweets every day right? We still have a load of scones left over)

Pumpkin Peanut Butter Dog Treats (I Cut the recipe I found in half because I didn’t want hundred+ treats)

  • 1 1/4 Cups Whole Wheat Flour
  • 1 large egg
  • 2/3 cup pumpkin purée, canned or fresh
  • 1 1/2 Tbsps peanut butter
“Preheat the oven to 350°F. Place all ingredients in the mixing bowl or a stand mixer fitted with a paddle attachment. Mix on medium for about a minute, or until the dough looks like a bunch of little dough balls. If you pinch a piece and it crumbles, add a little water. If it’s really sticky, it’s too wet and you’ll need to add a little flour. Gather the dough together and form into a ball. Place on a lightly floured work surface and roll it out to about 1/4-inch thickness. You can either use a cookie cutter to cut out cute shapes, or use a knife to cut squares or strips.  Place the cookies on a baking sheet.  Bake 15-20 minutes for softer treats or 30 minutes for hard treats.”
Yum?

Yum?

Patiently Waiting

Patiently Waiting

I hope Sooki likes them, but she’s been known to eat Kitty Litter so I think she will. Speaking of Kitty’s, I wonder if there are any pumpkin treats for Napoleon on Pinterest…

Soup-er Supper

Day 14:

Over here at our house, we really look forward to the cooler months for one particular reason.  I would like to say that it is the feeling of being alive on a bitterly cold day or any number of fun things one can do during late Autumn and Winter in Cleveland, Ohio but neither fit the bill.  We love the cooler months because it is finally time to get the soup pot out each week to try new hearty combinations to fill our bellies and warm us all the way through.  Soup is a great main course paired with a crusty bread and a nice chunk of cheese, pile of vegetables, or salad.  It is filling and since most recipes we deal with do not use heavy cream they are a great way to get your veggies for dinner.

served with multigrain rolls and edamame

served with multigrain rolls and edamame

In the case of this recipe we used today, it does have heavy cream in it.  This is our exception because Chris’s cousin, Jen, made this soup for us one day while we were visiting and I couldn’t stop eating it!  I am sure it has nothing to do with the fact that there is heavy cream in it and it is terrible for you.

In the original recipe, Jen uses chicken base to give the soup a full flavor but I like to keep our meals vegetarian when I can so I skip this flavoring.  Usually this does not alter the flavoring much but the soup this evening was lacking something so I tweeked the seasonings to fill in the flavor where there would be chicken flavoring.  I think I did a pretty good job with a combination of salt, Pampered Chef Garlic Garlic (we had run out of real garlic or I would have used that), garlic powder, poultry seasoning, savory, and pepper.  All these together really rounded out the flavor of the soup and it was awesome.  Enjoy! -Sarah

SONY DSC

Jen’s Pumpkin Soup

  • 4 Tbsp. butter
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 2 Tbsp. flour
  • 1/4 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1 Tbsp. curry powder
  • 1 can (29 oz.) pumpkin puree
  • 1 Tbsp. + 2 tsp. chicken base (did not use in our recipe**)
  • 4 cups water
  • 1 cup heavy cream

“Sarah’s seasoning mix”**

  • 1 tsp. salt
  • 1 Tbsp. dried garlic (or minced garlic)
  • 1 tsp. garlic powder
  • 1.5 tsp. poultry seasoning
  • 1 tsp. savory
  • pepper, to taste

Saute vegetables in melted butter until soft.  Cook flour for 1 minute.  Add all other ingredients except cream and bring to boil.  Reduce heat and simmer.  Add cream during simmer and stir occasionally.  Adjust seasonings to taste. (**this is where I added my seasoning mix).

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