A Day Off

Ok, so really is a morning off, although I might not even call it that, I still awoke at 5 am and was vacuuming by 6. I thought I would treat myself to a proper breakfast while I did some embroidery, which by-the-way, is moving along nicely! I am planning a photo shoot of the latest creations later today. I will let you know when the website, KellBellishments.com is published!

I want to share a terrific recipe! Quel surprise! This recipe was inspired by a recipe in Veganomicon, Isa Moskowitz's Ultimate Vegan Cookbook. The recipe is for a Mushroom and Spinach Strata, which is a layered bread casserole, kind of like a quiche, but without the bottom crust; easy!

I tweaked the original recipe quite a bit, simply because I don't care much for mushrooms. The tofu custard sounds weird, but it tastes a lot better that using an egg custard, ick!

Presenting Kelly's Spinach and Red Pepper Strata:

6 slices of stale bread, cut into 2" pieces - I used a yummy multi-grain loaf that I got at Sunflower

1/2 large onion chopped

3 T. olive oil, divided

1 c. red bell pepper, chopped

2 T. Herbes de Provence - I used this because it was located at the front of the pantry - I was too lazy to locate the right herbs, otherwise you can use 2t. dried thyme, 1t. dried rosemary, 1t dried oregano
4 garlic cloves, minced

1t. salt

2c. frozen, chopped spinach - no need to defrost

Custard:

1lb. soft tofu - on sale at Sunflower for a DOLLAR!

2T. fresh lemon juice
2t. yellow prepared mustard

1T. cornstarch

1/2c. vegetable broth
1/4t. salt

Preheat the oven to 350.

Saute the onions in 2T. of olive oil, in a large cast iron pan, over medium heat, about 5 minutes, or until translucent. Add the bell pepper and cook about 2 minutes more. Sprinkle the herbes, garlic and salt and spinach over the pan and cook until the spinach is heated through.

Meanwhile, prepared the custard; Place all ingredients in a blender. Crumble the tofu as you add it. Puree until completely smooth, scraping down the sides to make sure you get everything. Set aside.

Turn off the heat to the vegetables, move the veggies to one side of the pan, and add the remaining tablespoon of oil. Try to get as much oil as you can to cover the bottom of the pan to keep things from sticking. Toss in the bread and stir.

Pour the tofu custard over everything. Use a spatula to smush the custard into the bread and veggies. You want everything to be coated without being all mixed up.

Bake in the oven for 55-60 minutes. The strata should be firm and lightly browned. Let cool for 10 minutes and serve.

I think this would be delicious with some roasted/fried potatoes. Here are pictures of how mine turned out:

Try these recipes, K? Thanks.

Well, I meant to get photographic evidence of the yumminess of Saturday night dinner, but alas, I only got a picture of the salad. I served skillet pizza and "Spicy Sunflower Salad with Carrot Dressing" . I think that even boy liked the salad!

Here is the Sunflower Salad recipe from Sunset:

Dressing

1 pint carrot juice

3 T lime juice

1 tsp. Sriracha (Asian hot sauce)

2 tsp. toasted sesame oil

1/4 tsp. Kosher salt

Salad

1/2 c. toasted sunflower seeds

1/2 large orange or yellow bell pepper, sliced

6 oz. sunflower sprouts

1 1/2c. pea shoots or micro greens

1 1/2 c. mild or spicy sprouts; clover or radish sprouts

1/3 c. carrot shreds (use a veggie peeler)

Simmer carrot juice to reduce to 1/4c. Be very careful because this stuff will boil over. This will take maybe 15 minutes. Cool the carrot "syrup" and combine with the other ingredients, in a small bowl.

If you don't have a Trader Joe's that carries toasted sunflower seeds, you will have to move somewhere that they do. Well, if that isn't feasible, then toast them yourself in a skillet until fragrant. Personally I wouldn't recommend toasting them in the oven because I always forget them and then they burn. K, so anyway, toss the veggies together with the cooled seeds. Dress the salad lightly and season to taste with salt.

Skillet Pizza from Cook's Country (serves 2, but you may double the quantities to make 4 pizzas):

Toppings

4 medium plum tomatoes, cored, seeded, and chopped

1/2 tsp. salt

1 c. shredded mozzarella

1/2 c. grated Parmesan

1/2 c. finely chopped basil

Dough

1/2 c. whole wheat flour

1/2 c. AP flour

1/2 tsp. baking powder

1/2 tsp. sugar

1/2 tsp. salt

1/3 c. Newcastle Ale beer

7 T. olive oil

For the toppings: Toss tomatoes in a colander over a bowl and let drain for 15 minutes.

For the dough: Combine the flour, powder, sugar, and salt in a medium bowl. You can also put this in the food processor, if you have one. Add beer and 1T. oil. Mix until the dough comes together and forms a shaggy ball. Using floured hands, form into a tight ball and cover with plastic wrap; let rest 10 minutes.

Divide dough in half. On a floured surface, roll each half into a very thin round. Heat 3 T. oil in a large non-stick skillet over medium heat until smoking. Transfer one round of dough to skillet and pop any bubbles with a fork. Cook about 3-4 minutes. Flip dough and sprinkle with half of the tomatoes and half the cheeses. Reduce heat to low and cook covered, until second side is crisp and cheese is melted. Sprinkle with julienned basil, but not too mush!

I'm Baaaaack....sort of.

Hi people, so after a blogging hiatus, I am back to share a video about Depression Era Recipes. Cheery! I have always been interested in how The Great Generation cooked and what their experiences were, particularly with day-to-day life. One of my favorite cookbooks is a coobook with WWII recipes and histories.

You have got to check out this not too short (about 7:00min.) video of Clara, preparing Pasta and Peas. This is the first video in the series. Pay particular attention to the way she peels potatoes about a paper towel and cubes the potatoes in her hand without setting it on the cutting board. This is the way I remember my Mamaw doing it (although I know MAMAW doesn't remember it that way! :P).

http://www.youtube.com/watch?v=DuMkW35BwK8&eurl=http://consumerist.com/5158899/learn-to-make-depression-era-recipes-with-93+year+old-clara

I haven't the slightest idea how to embed the actual video, nor do I care! Hey, I am doing well to even update the blog! Look people, I refuse to even text message!

October adventures

The month of October is a busy one. Many, many birthdays to celebrate. Rather than bore you with the commentary, I present the photographic evidence that we know how to partay down!

Presenting Phyllis her Birthday Pumpkin Roll.

Phyllis looking almost comfortable holding Hannah.

At Roger's birthday, Hannah was tuckered out!

Jamie holding Caleb, the newest Anspach.

Reagan and I posing with the the "dirt"cake that was served as dessert when the Clausen's came over.

Reagan couldn't wait to "dig" in! Get it?!

Camping on Mt. Lemmon.....just look at Michael and Carter's handiwork!

Carter couldn't wait for the campfire to make s'mores.

The Williams family in the "kitchen"....just like at home! (puppies waiting for me to drop something on the floor)

Hannah was a UofA Cheerleader for Halloween.....Gooooooo 'Cats!

Her mom even made pom-poms for her!

Sangria and Tapas

If you have never tried Tapas at a Tapas Bar (say it three time fast, it sounds funny!), I encourage you to do so. Tapas are little appetizer plates served in Spain.
When Michael, Carter and I sampled Spanish tapas at Casa Vicente, we were really impressed. It was as though we had been transported, via our taste buds, to Andulicia. We sampled many little plates and a bit of Sangria. We will have to go back someday for the Paella. Casa Vicente even has Flamenco dancing on Saturday nights....reservations are suggested!
I think that this recipe is close to the Sangria we tried:

Kelly's White Sangria
In a large glass pitcher combine:
1 bottle White Spanish wine (I found Condesa de Sarabella at Trader Joe's - $4.99!)
1 large orange, sliced (peel scored prior to slicing)
1 lemon, sliced
1 cup good brandy
1/2 cup triple sec
1 very ripe peach, diced
1 Granny Smith apple, diced
Cherries, Maraschino are fine, with some of the juice

Refigerate for at least 12 hours.
Just before serving, stir in 2 cups of chopped ice. Serve in stemmed glasses with a bit of the fruit. Salud!

The best Sunday

Well, I don't have photographic evidence, but I assure you yesterday was a terrific Sunday! Michael, Carter, and I met Jamie and Hannah for breakfast at the vegan restaurant, Lovin'Spoonfuls http://www.lovinspoonfuls.com/ . Yum!
Then, it was onto the Friends of the Pima Public Library for half price day! Hannah scored a bazillion picture books (the pressure is on for her to superpass her mother's reading ability).
Once we finished at the book sale, we headed to the Tucson Art Museum. It was a short visit (see Jamie, it is possible) because the Main Gallery was closed, but we were treated to a tour of the Corbett House.
Then we went to Michael's to watch Hannah's first movie and like a dork, I cried. I can't even blame that on hormones, her dad just did that good of a job putting it together!
Michael, Carter and I headed over to Pima West to (I can't believe I am using this term) shoot some hoops and toss the football. No, I do not throw like a girl, impressive, I know.
We ended the eveing with grilled Alaskan salmon fillets, salad, and couscous.
Hello, could a Sunday be any better????

Oktoberfest 2008

I just love the Autumn in Tucson! There are so many fun things to do outside! We kicked off the beginning of Fall by heading up to the Oktoberfest at Mt. Lemmon's Ski Valley. I imagine that this version of Oktoberfest is waaaay more laid back than the real one, which is probably why I like it! Michael and I danced to properly embarrass Carter, had some food and some beer; what could be better than that? Here are some pics of the festivities:

Michael and I posing

Hannah's First Oktoberfest

How in the hell do you rotate the pictures??

The Rolled Jeans Club aka The NEW Triple Threat

Busted!

Oh well gotta finish it now!