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!

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