Lemon-Lime Paprika Potatoes fried in coconut oil and topped with a Spicy Coconut Curry made with chicken thighs - dredged in an amazing blend of spices (curry powder, cumin, coriander, cardamom, fleur de sel, and garam masala), coconut milk, shredded carrots, Thai chili flakes, lemongrass, garlic, ginger, and green chiles with fresh cilantro on top.
Turn failure into YUM!
I made the mistake of baking someone else’s recipe for Nutella cupcakes on the day of the birthday party for my twin stepsons. Needless to say, we ended up swinging by the store to pick up some cupcakes on the way to the party because obviously these were an epic fail in the visual appeal department. Hideous! They tasted great though. So, I turned failure into yum and made Nutella and Fig Butter Breakfast Cake out of them.
Bake 2 dozen super ugly Nutella cupcakes.
Break those ugly cupcakes into chunks and put them in a 9x11 pan. Mix together 7 large eggs, 2 C Milk, 3/4 tsp Allspice & 3/4 tsp Cinnamon, 1 tsp Vanilla, and 1/4 C Fig Butter (from Trader Joe’s). Pour that evenly over the cupcakes and press them down with your fingers until all wet. Then cover the pan and put in the fridge overnight.
In the morning uncover the pan and sprinkle the top of the mixture with brown sugar, preheat the oven to 350 and bake the breakfast cake for 35-45 min. Serve it up with some butter and maple syrup.
CAKE FOR BREAKFAST. All better now! ;-)
Al dente Fusilli pasta with a rich tomato and beef stock sauce made with 2 sautéed onions,1 head of garlic, and baby carrots, topped with sautéed zucchini and chili peppers. I served this hearty bowl of veggies and pasta with a greens and herbs salad with crisp apples, asiago cheese, and raspberry blush vinaigrette, and Angry Orchard hard cider. For dessert we had fresh-from-the-oven zucchini bread baked with dried plums from the Saturday market and some bottled orange rind from World Market, with whipped organic butter on top. So good on an Autumn evening.
Pumpkin Butter French Toast
A little bit of late night prep meant delicious breakfast! This is the Pumpkin Butter French Toast I baked for my people this morning.
Leftover night was so good. :-) I took the leftover meatball mixture from last night (ground beef, sautéed onions & garlic, Italian parsley, tomato & onion goat cheese, bread crumbs, organic free-range eggs, salt) and made patties with them and put them on the grill. Then I took some of the Cucumber-Avocado Soup I made earlier in the week and mixed it with some plain yogurt and picante sauce and made a dip for the whole grain chips. I added some organic baby carrots and gala apple slices to the plate and dinner was served! :D
We had friends over for dinner last night and this is what I served:
Albondigas! Homemade Meatballs with a rich Tomato-based Vegetable Soup, served with a green salad, and Buttered & Toasted Guinness Beer Batter Bread with artisanal Sun-dried Tomato Salt sprinkled on top — once toasted, spread with Fig Butter and topped with Olive & Fig Goat Cheese and Roasted Peppers.
The meatballs had ground beef, sautéed onion and garlic, chopped Italian parsley, Himalayan pink salt, onion and tomato goat cheese, bread crumbs, and organic free-range eggs.
The soup was made with sautéed onions and garlic, sweet potatoes, carrots, Serrano peppers, bell peppers, zucchini, basil, oregano, salt, beef stock, and tomato sauce.
I served the soup, bread, and salad with a wonderful hard cider from Lake Chelan Winery called Chelan Gold. So good!
Cucumber-Avocado Soup (cold soup) with Chili-Lime Oil and Lime Zest
I created this yummy cold soup today with organic cucumbers from my friend Elizabeth’s garden and some organic avocados from the market. I was able to make plenty for us and some to share. Payin’ it forward. :-)
About 10 or 12 large cucumbers, 6 avocados, some garlic paste to taste, a bit of lime juice cracked Himalayan pink salt
Asian Chili Oil , LimeOil , Sesame Oil, Olive Oil, Thai Chili Flakes , just a bit of curry powder, Sriracha Sauce, lemongrass paste , juice of 2 limes, honey
Homemade Biscuits filled with Italian Hamburger sauce & Cheddar Cheese
Since the kids were home last night, I made Finn’s special request.
“Mom, when you gonna make those biscuits with the spaghetti meat inside again?” - Finn
I made biscuits with self-rising flour and heavy cream and filled them with the following: Finely diced a yellow onion and sautéed the onion and some garlic paste in rosemary and garlic infused olive oil, browned 2 lbs of lean organic hamburger, added tomato paste and tomato-basil soup, salt and pepper. Greased the muffin tins, placed 1 biscuit in each muffin cup, added the beef mixture, topped with grated cheddar cheese, and placed another biscuit on top and pressed the edges to seal then baked them at 450 degrees for about 10 minutes. Makes 24 filled biscuits, so we had plenty for leftovers this evening too. :-) The kids love them!