California Sandwich

     This recipe is inspired by something I saw on Pinterest.  As soon as I saw it, I knew I had to try it!  It just looked so fresh and I was right...it tasted just like summer.  When I was little my mom made me Harriet the Spy Sandwiches.  In the book, Harriet the Spy, Harriet always ate cheese sandwiches.    My mom read this book when she was little and passed her copy on to me when I was in elementary school, I still have it today.  My mom created her own version of the cheese sandwich, American Cheese, tomato, and mayo on toasted white bread.  We still call it the Harriet Spy Sandwich.  This was one of my favorite lunches, especially in August when the tomatoes from my Grandma's garden are ripe and delicious.  This california sandwich was like a grown up version of this sandwich.  It's also the type of sandwich that you can adapt in many ways depending on what you have in the fridge or what's in season.

California Sandwich
Makes 2 sandwiches

Ingredients
1/4 cup plain Greek yogurt
1 tbsp chives, chopped
salt and pepper
2 Roma tomatoes
1 small cucumber
1 small avocado
lime juice
bean sprouts
4 slices wheat bread
2-3 slices of provolone or mozzarella cheese
1/4 cup alfalfa sprouts

Method
Yogurt Spread
1. Mix the yogurt and chives together.  Season with salt and pepper.

Tomato Salad
1. Chop the tomato, cucumber, and avocado and combine in a medium bowl.
2. Squeeze in the juice from half a lime.

Putting the Sandwich Together
1. On one piece of bread, spread a layer of the chive yogurt spread.  Top with half of the alfalfa sprouts.
2. Top the sprouts with half of the tomato salad.
3. Add a layer of cheese and the second slice of bread.

Birthday Breakfast

    I celebrated my birthday this past week.  Since I was on vacation and Arnauld had to work, he prepared a delicious baked french toast dish for me to bring to my parent house for a yummy birthday breakfast.  Long after I went to bed, he was peeling apples and navigating his way around the kitchen.  I awoke to very detailed baking directions and was good to go.  It was the perfect beginning to what turned out to be a very interesting birthday!  All in all, it was a great day filled with quality time with most of the people I love-minus a few from North Carolina!

Apple Cinnamon Baked French Toast
Recipe from allrecipes.com

Ingredients
10 3/4 inch thick slices of day-old French bread
6 eggs, lightly beaten
2 3/4 cups of almond milk
2/3 cup sugar, divided
1 tbsp vanilla extract
4 medium apples, peeled, cored, and sliced thinly
2 tsp ground cinnamon
3/4 tsp ground nutmeat
1 tbsp butter or margarin

Method
1. Place the bread in a 13x 9 inch baking dish.  Combine the eggs, milk, 1/3 cup of sugar and vanilla.  Pour half of this mixture on top of the bread.  Top that with half of the apples.
2. Combine the cinnamon, nutmeat, and the rest of the sugar.  Sprinkle half of this mixture over the apples.
3. Top that layer with the remaining apples.
4. Pour the remaining egg mixture over the apples.  Sprinkle with the rest of the sugar mixture.
5. Cover the pan and chill for 8 hours (or overnight).
6. Remove from refrigerator 30 minutes before baking.
7. Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean.  Let the dish stand for 5 minutes before serving.

Quinoa Casserole

   I was looking to switch things up a bit for lunch this week.  I decided on a quinoa casserole.  When I searched for recipes I chose this recipe, from a blog called Bake Space.  It had cottage cheese listed as an ingredient and after my success last week with the cottage cheese in my baked macaroni and cheese, I figured it was worth a shot.


Quinoa and Spinach Bake

Ingredients
1 large bag of baby spinach
2 tsp olive oil
1 yellow onion, chopped
1 cup mushrooms, chopped
1/2 cup zucchini, chopped
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried rosemary
2 cups quinoa, cooked according to package (1 cup uncooked)
1 cup cottage cheese
1/4 tsp black pepper
2 large eggs, beaten slightly
cooking spray and bread crumbs for the pan

Method
Preheat oven to 350 degrees
1. Coat an 8x8 baking dish with cooking spray and coat with breadcrumbs.
2. Heat the oil on medium in a skillet.  Saute the mushrooms, onions, zucchini, garlic, thyme, and rosemary for about 8 minutes.
3. Transfer to a large bowl.  Combine with quinoa, spinach, eggs, cottage cheese, and pepper.
4. Pour the mixture into the prepared baking dish.  Bake for 60-70 minutes or until the edges begin to brown.
5. Slice and serve warm.

The Taste Test
This recipe also called for red pepper flakes.  I wasn't in the mood for spicy, but the dish was a bit bland.  The original recipe also suggested topping the finished dish with sour cream and hot sauce, not two of my favorite ingredients.  I ended up adding a pinch parmesan cheese and that was just enough to add the bit of extra flavor I needed.  Another simple yet filling meal.

Valentine Beef and Broccoli

     On the eve of Valentines Day, I found myself stuck in grad school, wishing I was anywhere but.  When I got home, my energy level was dismal but I had promised Arnauld that I would make dinner...something I haven't been so good at following through on lately.  He has been working late most nights, getting home after I've already gone to bed.  I'm not sure what he's been eating for dinner, but luckily he hasn't starved yet!  So for Valentines Day, I enticed him to come home before my bedtime with the promise of dinner.  It worked and he was home shortly after 7!  Luckily this dish was a quick one to throw together.  Only bump in the road was that I didn't read the recipe in advance and didn't realize that the meat should have marinated for a few hours.  I let it sit a few minutes and then into the pan it went.

Beef and Broccoli

Ingredients
1 lb top sirloin, thinly sliced
1 tbsp minced garlic
2 tbsp minced onion
1 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
1 tbsp sesame seeds
1 pinch black pepper
4 cups broccoli
1 scallion, sliced in thin strips for garnish

Method
1. In a large ziplock bag, combine the beef, garlic, onion, soy sauce, honey, sesame oil, sesame seeds, and pepper.  Seal and refrigerate for 2-3 hours.
2. Steam the broccoli until cooked, yet still firm.  Set aside and allow to cool.
3. Heat a skillet over medium high heat.  Add the beef and cook for 3-6 minutes, stirring often.
4. Add the broccoli and left over marinade for the last two minutes of cooking.
5. Garnish with scallions and serve.

The Taste Test
Simple and tasty.

     In other Valentine cooking news, I came downstairs to a delicious breakfast prepared by my very own Valentine.  Arnauld has been surprising me with special breakfasts a few times a week for the past few weeks.  This breakfast was even more special and delicious!

Baked Macaroni and Cheese

    Since my Dad's birthday happened to land on Super Bowl Sunday this year, our celebration was twofold, especially since the Giants are playing and that is Arnauld's team.  We have slowly been reintroducing meat into our diet, Arnauld a little faster than me!  When I suggested we make dinner for my Dad's birthday, he knew right away that he wanted to make ribs.  He has made ribs before, carefully mixing together his own rub and barbecue sauce.  He is really proud of this recipe.
     I am making baked macaroni and cheese to go along with the meal.  I have made different variations in the past, but opted for a Cooking Light recipe this time around.

Baked Macaroni and Cheese
Recipe from Cooking Light

Ingredients
3 cups uncooked Penne Pasta
1 12 oz carton of 2% cottage cheese
1/2 cup grated fresh Parmesan cheese, divided
1/2 cup shredded sharp cheddar cheese
1/2 tsp salt
1/8 tsp black pepper
Cooking Spray
3 tbsp Panko
1 tbsp minced parsley

Method
Preheat oven to 375 degrees
1. Cook the pasta according to the package directions.  Drain and place in a large bowl.
2. Place the cottage cheese in a food processor and process until smooth.
3. Combine the cottage cheese, cheddar, 1/4 cup Parmesan, salt, and pepper.  Add this mixture to the pasta.
4.  Spoon the mixture into an 11x7 glass baking dish that has been coated with cooking spray.
5. Combine the rest of the Parmesan, Panko, and parsley.  Sprinkle evenly over the pasta.
6. Bake for 10 minutes.  Then preheat the broiler (without removing the dish).  Broil the pasta for 1 minute or until the top browns.

The internet also suggested a quick salad to go along with this pasta dish, so I made that as well.

Spinach Salad

Ingredients
8 cups baby spinach
2 cups cherry tomatoes, halved
3/4 cup red onion, chopped
1/4 cup white wine vinegar
2 tbsp olive oil
1 tbsp minced oregano
1/8 tsp salt
1/8 tsp black pepper

Method
1. Assemble salad.
2. Combine the white wine vinegar, olive oil, oregano, salt and pepper.  Pour over the salad and toss gently.

Arnauld's famous and very popular ribs.

The Taste Test
     The macaroni and cheese was a huge hit.  You would have never guessed that it was made with cottage cheese!  It was so creamy and the Panko topping added a nice crunch.  This recipe is definitely a keeper. The salad was also a great complimentary side dish.  The dressing was light and delicious.

Happy Birthday Dad! Mississippi Mud Cake

     Last year for my Dad's birthday, we celebrated in Maine with a dinosaur cake since Jaxson was really into dinosaurs at this time last year.  This year Dee, Dan, Jax, and Ace are in North Carolina so they aren't here to celebrate with us- although I am still hoping that we can get on Skype later so Jaxson can sing his "Happy Dirtday" song to poppy!
    When thinking about my Dad's cake this year, I knew I didn't have to worry about fancy shapes or odd colors.  But I did want to make something he would love.  My Dad used to love this ice cream, Mississippi Mud, made by this one brand.  They didn't always have it at the grocery store, but when they did we always stocked up.  Unfortunately, they don't make that flavor anymore.  I thought I would try to recreate those flavors he loved with a Mississippi Mud cake because I love my Dad!

Mississippi Mud Cake
Recipe from momsbest.blogspot.com

Ingredients
1 15 oz bag of Oreos
1/2 cup butter, melted
1 8oz package of cream cheese
1 cup powdered sugar
1 6oz box of chocolate instant pudding
1 6 oz box of vanilla instant pudding
3 cups milk
2 tubs of Cool Whip, thawed

Method
1. Crush the Oreos.  Place one cup of the cookie crumbs to the side.
2. MIx the rest of the crushed cookies in a bowl with the melted butter and stir.  Press this mixture into the bottom of a greased 9x13 cake pan.
3. Using a mixer, beat together the cream cheese and powdered sugar.   Add one of the tubs of Cool Whip and continue to beat.
4. Spread the cream cheese mixture on top of the cookie crust in the cake pan.
5. Beat together the chocolate and vanilla pudding with the milk.  Beat on low until the mixture starts to thicken.  Add the second tub of Cool Whip and continue to beat.  Spread the pudding mixture on top of the cream cheese layer.
6. Sprinkle the reserved cookie crumbs on top of the cake. I also added toasted almonds since the ice cream my Dad loved had almonds.
7. Refrigerate the cake until it is cold.

The Taste Test
     The cake was a success.  The Cool Whip made it taste nice and light and the cookie crumb crust and toasted almonds added just enough crunch.

Where there is a will there is a way for everyone to be together. xox

These little guys helped Poppy blow out his candles via Skype.  

Last year's dinosaur cake.

What He Cooked: Banana Nut Pancakes

     This morning I woke to sounds of Arnauld mixing and searching for things in the kitchen.  That's been happening more and more lately and I love it!  By the time I made my way downstairs this morning, the sweet smell of pancakes was drifting through the air.   Arnauld doctored up a recipe from allrecipes.com with toasted bananas and walnuts topped with a sprinkle of cinnamon-a little extra love as he calls it.

Banana Nut Pancakes

Ingredients
1 1/2 cup flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp white sugar
1 1/4 cups milk
1 egg
3 tbsp melted butter


Method
1. In a large bowl, mix together the flour, baking powder, salt, and sugar.  Create a well in this mixture and add the milk, egg, and butter.  Mix until smooth.
2. Heat a lightly oiled frying pan over medium heat.  Pour 1/4 cup of batter into the pan.  Add bananas and walnuts.  Brown on both sides.

The Taste Test
Delicious!  Thanks Arn! xox