Sunday, November 25, 2012

Holiday Cheer!

Live to Eat: Mashed Potato Pancakes

Mashed potatoes (ours were Thanksgiving left-overs)
Shredded Cheese
Salt/pepper to taste

Mix ingredients thoroughly (this is not an exact science, but texture should not be too runny or thick - add more mashed potatoes or eggs as needed ). Grease and heat pan.  Add potato/egg mixture and flatten into shape of a pancake.  Cook both sides til brown as pictured above.

Wednesday, October 24, 2012

Sunday, October 7, 2012

Live to Eat: Homemade Enchiladas

We make two versions of these enchiladas - one vegetarian (for me) and one with chicken (for Cameron).

- Green chile enchilada sauce - we use Las Palmas brand
- Sliced olives - canned
- Leeks - chopped
- Black beans - canned
- Shredded cheese - Mexican Style Blend by Kirkland recommended
- For the meat eaters: chicken breast cooked and chopped
- Corn tortillas

Heat oven to 350 degrees. Cover bottom of glass baking dish with enchilada sauce.  Heat tortillas and roll up with your choice of filling (suggested: beans, leeks, and cheese for vegetarian version with addition of chicken for meat eater version).  Top with more enchilada sauce, cheese, and olives. Bake for 20 minutes uncovered. Enjoy!

P.S. This is not an exact science, we generally figure it out as we go.

Sunday, August 26, 2012

Introducing the Chroma Series

The Chroma Series involves digital alterations to photographs with the result of vibrant and unexpected colors.  Prints are available here.

Tuesday, August 7, 2012

Live to Eat: Simple Vegetarian Summer Salad

This salad is colorful, yummy, easy to make, and great for the hot days of summer.

- Baby spinach
- Chopped almonds (I buy the bag of whole almonds from Costco and chop a little bit to add to salads - it's much cheaper than buying almonds already shopped)
- Small can of Mandarin oranges in light syrup (I usually use half a small can for 1 serving and save any leftovers in the fridge)
- Fresh blueberries
- Baked tofu - teriyaki flavor (from Trader Joe's)
- Balsamic vinaigrette

Wash the spinach and blueberries.  Cut up the tofu into small rectangles/squares.  Heat a skillet with a little bit of Pam or oil. Cook tofu for a couple minutes on medium heat until edges are brown, turning often.  The baked tofu from Trader Joe's is ready-to-eat so if you can always forgo cooking it.  Add all ingredients together and enjoy!
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