Quick Snack

Sometimes I'm hungry and just so not in the mood to make anything.  Or I feel bad that something is starting to get stale and I know I should eat it but really don't want to.  Such was the case this day- but luckily a favorite snack came out of necessity.  There was some ciabatta bread that was hard but a sprinkling of water and less than a minute in the micro softened it up considerably.  Then goat cheese and raspberry preserves were spread on the warm bread and ta-da! 

Soup is my FAVORITE.

I have a long to-do list but though now would be a perfect time to get in some morning yoga and start laundry, how could i disturb this beautiful relaxing, purring kitten nestled underneath my arm with her head on my chest?

On that list, is making the Chicken Enchilada Soup recipe I found online yesterday:

photo from so tasty so yummy

I've made a Fall To Do list which includes activities such as making caramel/marshmallow swirl apples, cut-out colored leaf garlands, and a grand list of soups.  I'll be cooking some of them for the first time this year like the above, split pea, italian wedding soup, and barley & mushroom.

Earlier this week I made a pot roast to celebrate our 40's/50's temps at night and it was amazing!  I filled the pot to the brim with a large chunk of meat, potatoes, mushrooms, and carrots adding all sorts of madness from the spice arena.  Cinnamon, Turmeric- what ever looked interesting.  The next night we (he) toasted a loaf of Everything (poppy seeds, onion, sesame seeds, etc) french bread, slit it lengthwise and into portions, loaded on the roast beef while pouring a bowl of the soupy part sans veggies for a Roast Beef Sandwich au jus.  And there was mayonnaise and mozzarella! And then big bowls of praline carmel swirl ice cream.  So you see the importance of being on par with the exercising.  

(loud purring just switched to a deep sigh as kitty goes night night)

I feel like thrifting, but oh! so many household tasks await!  Plus, I need to post the cowls I've been making before spring comes.

Herb Pitas

I'm not a chef by any means but I do love to grow herbs and so when it involves my plants, I do like to make some eats.  This recipe is super simple and there's a lot of  room for creativity and for using what's available.  I went out this morning with my apron and clippers to see who was ready for a little trim.  I snipped some basil, blue african basil, dill, cilantro, chocolate mint, lime mint, lime thyme, marjoram, and some green stuff with red veins.  Each time I make this it's a little different because each morning a new plant has made a bunch of leaves that need pruning.  I suppose you could also try and juts use the ones you'd think would taste good together.

So I rinse them off in a colander and set them aside.  Also, check for little spiders.

My sis and I were at a Jewish bakery and that's where we found this pita.  You can get it at any grocery store or even use tortillas if you'd like.  We just happen to have a large bag of these giant pitas so it is my bread of choice at the moment.

My favorite vinegar to use is balsamic but I have this red wine vinegar I gotta use up.  Apple cder vinegar is also good to use.  Any ole olive oil is good.

I love love love goat  cheese.  If you hate hate hate it, you can also use mozzarella or your fave crumbly cheese.  I got this log at Fresh Market.

You can put the pita on a cookie sheet and toast it in the oven or toaster oven, but to make it super simple, I tear the pita into quarters and toast them in the toaster!  This also keeps from over heating the house if you live in a hot ass state like I do.

Once the pita is toasted, I drizzle on the olive oil and vinegar making sure I evenly coat it.  The vinegar is the best part because its tangy zing keeps me from using any salt of which I am a huge fan.  I pick the pieces up off the plate and move them around so the edges are covered too.

I then remove all the stems from the herbs and begin ripping them into pieces.  As you put it on the pita you will notice some spots will have sage or basil or a lot of mint.  This makes each bite a surprise and super tasty.  What will your mouth savor next?!

Then I use a fork to make cheese crumbles and sprinkle these on top.  You can also put on tomatoes if you have some or sprinkle salt and pepper although I don't.  The herbs give it such great flavor and Ive been trying for a while to not be such a salt fiend.

And there you have it! A super healthy snack using the fruits of your labor.  I'm already dreading fall and winter when I will lose such great plants right on my back porch.

A Thanksgiving Day recap of some fave meals

I'm going to post awesome things my husband has made until the USB cable I ordered comes in. It takes 5-15 business days to ship and it's only been 13 or so.

Within my photo library I've collected my favoritest of meals so he doesn't forget about them.

On this particular afternoon, we had quesadillas.

Ingredients:

Flour Tortillas, lightly buttered on each side

Cheddar and Monterey Jack Cheese

Sliced, canned Jalapeños

Diced Onion

Cooked Chorizo (Mexican Sausage)

Pinto Beans (cooked and mashed)

The key to making store-bought tortillas taste better than paper plates, is to:

a) heat them up on the open flame of a gas stove; giving each side about 15-20 seconds

or

b) putting butter or margarine on each side and heating it in a skillet, flipping halfway through.

The same methods also work for Corn Tortillas. And if making this meal, the sausage must come OUT of its casing! Chorizo comes in Mild and Hot varieties.

Delicious Salad

Ingredients:

Fresh Spinach

Goat Cheese

Canned Mandarin Oranges (drained)

Peanuts, Sesame Seeds, Assorted Nuts

Dried Fruit

I love this with a sweet, raspberry vinaigrette.