Some Recipes and Other Stuff

I mentioned it on Twitter this weekend, but I finally had the opportunity to add a large group of recipes to the Recipe Page. I believe there were over 100 added in all. I still need to update the individual recipe pages per category, but if you go to the main page, they should be mostly there.

Tonight for dinner we had roasted Brussels sprouts, BBQ tofu, and skillet cornbread. A delicious, simple meal we managed to make while giving Ada dinner and then a bath.

To roast the sprouts, preheat oven to 400, pour sprouts onto rimmed baking sheet, toss in olive oil + salt + pepper. Bake in 15-minute intervals, stirring between each, until well browned. Likely 45 minutes.

This BBQ sauce is Stephen's baby. He's been perfecting the recipe for a couple weeks. Tonight, he got it JUST right. Once you make it up, you can use it for dipping.

We fried tofu and then cooked it in the sauce a bit until it thickened.


BBQ SAUCE

Combine the following . . .

• 1 clove garlic, sliced sauted in 1 teaspoon olive oil 
• 2 teaspoons brown sugar 
• 1 tablespoon vinegar 
• 1/4 teaspoon cayenne pepper 
• 1 tablespoon chipotle seasoning 
• Black pepper and salt to taste
• 1 tablespoon yellow mustard 
• 1/2 cup ketchup 
• 1/2 cup pale ale

The cornbread is a variation on our original Olive Oil Skillet Cornbread. I wanted it to have a more unique flavor. And I wanted it to be fluffier.

Check and check!


PEPPERED SKILLET CORNBREAD

You'll need . . . 

• 1/4 cup maple syrup
• 1/4 cup olive oil
• 1 tablespoon flax meal + 4 tablespoons water
• 1 cup bread flour
• 1 cup cornmeal
• 1/2 cup whole wheat flour
• Pinch salt
• 1-1/2 teaspoon baking powder
• 1 to 2 teaspoons black pepper
• 1/2 teaspoon thyme
• 1 cup beer of choice (or sparkling water)

To bake it up, preheat the oven to 400 degrees F. Spritz a cast iron skillet with some olive oil, let preheat in the oven. In a large bowl, mix together the wet ingredients except the beer or water. Then add in the dry. Then add in the beer or water. Mix until just combined.

Bake for 20 to 22 minutes. Until the middle is set and a toothpick comes out clean. Let cool before slicing.


Can anyone give me tips on keeping basil better longer? I feel like none of our tricks are working. If we put it in the fridge, it gets icky. If we put it in a bit of water, this happens. I need help!

And last, here are some dreamy cat photos. I'm tired, when I initially typed that out, I wrote "here are some KAT photos."


Also. If you're interested . . .


Today on Writing Chapter Three we've written up a list of our favorite board books, including classic literature favorites adapted for little ones. Like Romeo & Juliet, Jane Eyre, Alice in Wonderland, and more!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Savory Corn Pancakes and Pan-Browned Brussles Sprouts

This weekend was good. Restful and free from scheduling -- thank goodness! Friday night, we had planned to head downtown for the monthly arts fest -- but at the last minute, our inner homebodies swayed us in another direction. You see, we only have one TV. We've always thought it was enough (and still do, really). But lately, we've been wanting one in the bedroom. Or just upstairs so we can enjoy different programs at the same time (we often don't agree on what to watch). I, for example, want to view yoga DVDs while Stephen wants to watch Shark Week. So, we caved and bought a nice, sleek 26-incher.

And from THAT, we decided to also move around our bedroom furniture. I didn't get great photos because we also want to paint and finish several other things in this room. But it went from this layout . . .


To this . . .


Yeah. The house is a constant project. If you'd like to see more of our humble abode, just head over to our house tour.

Saturday, we woke early and headed out on mid-length runs -- mine was an 8-miler, Stephen's was a 9. Great day for a run, too. The temps were in the upper 60s with pretty much zero humidity. A marathon training girl could get used to it! Unfortunately, though, it looks like summer is back today. It's already steamy. Anyway, my favorite part of Saturday was the afternoon/evening. We trekked to Ithaca to visit some of our best friends.


I even took my first set of maternity photos! They turned out beautifully :)


Sunday I was "supposed" to run 19 miles. However, I decided that the plan I am following is too advanced. I have officially dropped down to the same plan I did last year (Hal Higdon's Intermediate I). I gave myself a day off from running because I'm already caught up with my long runs according to that plan. Instead, I biked 25 miles around my neighborhood. It was fun to change things up a bit.

And now, the recipe I promised you on Friday!


Savory Corn Pancakes and Pan-Browned Brussles Sprouts

What you'll need . . .

• 2 scallions, thinly sliced
• 1 15-ounce can of corn kernels, low or no sodium
• 1/2 cup almond milk
• 1/2 cup whole wheat flour
• 1/2 cup stone-ground cornmeal
• 2 eggs (we used Bob's Red Mill replacer equivalent, follow package instructions)
• 1 egg yolk (we added two tablespoons water)
• 1 teaspoon black pepper

Method . . .

1. Whisk together the flour and cornmeal in a medium bowl. Set aside.
2. In a food processor, blend a little more than half the can of corn kernels and the almond milk. Pulse until smooth.
3. Beat in eggs and yolks (or replacer and water).
4. Pour wet ingredients into the dry. Stir until just combined.
5. Fold in scallions and rest of corn kernels. Add pepper.
6. Heat skillet, add some oil, and cook as you would for normal pancakes.
7. We topped ours with melted brie and raspberry jam. Just sayin' :)

To make the Brussels sprouts, all you need to do is cut fresh ones in half. Also cut half a medium onion into slices (and set aside). Steam the Brussels sprouts on the stove or in your microwave. Then, in a pan over medium-high heat, pour in a bit of olive oil and add the onions and cook until glassy. Add in the Brussels sprouts and turn up the heat a bit. Add in a splash (1 teaspoon) of lemon juice and salt, pepper, and garlic powder (to taste). Continue cooking until browned.


Other Monday morning stuff:

• This week is our Healthy Living Celebration! We're super excited because we've received TONS of stories from readers about what inspired them to get up off the couch and live the healthy life. Check back for some major inspiration starting this afternoon.
• If you haven't yet, enter our SHUTTERBUG GIVEAWAY for your chance to win a pretty trivet.
• We posted yesterday -- and we usually don't post on weekends. Check out Exercise: What's Too Much? if you missed it!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!!

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Eat Your Veggies: Brussels Sprouts Soup

"Brussels Sprouts are low in fat and sodium, high in dietary fiber and are cholesterol-free. They also contain high levels of naturally occurring vitamin C and specific health-promoting compounds called glucosinolates with antioxidant properties, and proven health benefits in the area of cancer prevention. Brussels Sprouts have three times the level of vitamin C of an orange. Unlike most vegetables, Brussels Sprouts are rather high in protein, accounting for more than a quarter of their calories." (More info here. And here.)

Basically, brussels sprouts a perfect food for vegans and vegetarians (and the rest of you out there -- you're important, too!). And I'm more than happy to share this soup recipe with you all. I invented it myself -- using random ingredients from the freezer and pantry.

As always, adventure is the name of the game.

It's important to taste test everything before you serve to your friends and family. Brussel sprouts are tricky with their bitter flavor, so modifications are most certainly needed. I've provided some suggestions, but to each his/her own taste.

What you'll need . . .

• 16 ounce bag frozen brussels sprouts
• 1 can garbanzo beans
• 1/4 cup soy sauce (we used low sodium because we added salt later)
• 2 cups water
• 1 tablespoon olive oil
• 2 cups rice milk (or soy milk or just milk)
• 1/4 cup coconut flour (but I imagine regular would work, too)
• 1 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 tablespoons sesame seeds
• 2 tablespoons Earth Balance (or butter, if you're so inclined)
• Pepper to taste

Method . . .

1. Cook brussels sprouts according to the microwave directions (usually, I put them in a microwave-safe bowl with 1/4 cup water for 7 min). You may also cook them according to the stove top directions on the bag.
2. Combine the water, soy sauce, oil, ginger, cinnamon, and salt, and cook over medium heat until simmering in a large stock pot.
3. Once the brussels spouts have cooked, pour them into a blender -- along with the garbanzo beans and water mixture. Blend until smooth.
4. Pour out only half of the mixture into your original pot and add to the blender the coconut flour, 1 1/2 cups of the rice milk. Blend until smooth . . .
5. Add that mixture along with the sesame seeds to the stock pot and cook on medium heat until warm and well blended.
6. You may wish to add the additional 1/2 cup of rice milk and the Earth Balance, pepper, more salt, etc. to taste. We found it helps get rid of the bitterness of the brussels sprouts.

Still haven't checked out our Foodie Book Club? If you missed the post with all the details, just click here. We're going 31 members (and counting) strong at this point. And there's still time to join in! Just make sure you do it soon -- you'll have a chance to suggest books until midnight on Friday (2/26 -- that's TODAY!). And we'll vote on Sunday, announce the book on Monday. So mark your calendars and check back.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...