Holiday Cheer!

Live to Eat: Mashed Potato Pancakes

Ingredients:
Mashed potatoes (ours were Thanksgiving left-overs)
Egg
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.

Small Business Saturday thru Cyber Monday deal!

This Saturday 11.24.12 thru Monday 11.26.12 get $4 off when you buy 2 necklaces in my Etsy shop.

Here's a sampling of what's available:

Live to Eat: Spicy Tuna Lettuce Wrap

Canned tuna mixed with mayo, Sriracha, and sliced black olives wrapped in lettuce.

Live to Eat: Homemade Enchiladas

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

Ingredients:
- 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

Directions:
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.

Introducing the Chroma Series

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

Live to Eat: Simple Vegetarian Summer Salad

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

Ingredients:
- 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!

Photography: Adventure Under the Sea

A photo journey of the Birch Aquarium.

Print available  here 

Live to Eat: Broccoli + Cheese = a winning combination

Impossible Broccoli and Cheddar Pie

Recipe adapted from Alicia's Recipes (my changes are in red; to make the pictured pie I doubled the recipe):   

2 (10 oz.) pkgs. frozen chopped broccoli - I have used fresh steamed broccoli and I have frozen my own broccoli to use (bought the huge costco bag, steamed it, drained the water, put in a Ziploc bag and stuck in the freezer).  I use enough to cover the dish and about 1-1.5 inches high.
3 c. shredded cheddar cheese (12 oz.) - I use a mix of extra sharp aged cheddar and a shredded Mexican blend both bought at Costco.  I also like cheese a lot so I tend to add more than the recipe calls for.
2/3 c. chopped onion - I can't eat onions so I have substituted leeks or just left them out completely
1 1/3 c. milk - I use slightly less milk (when I doubled the recipe this time I used 2.5 instead of 2 2/3 cups)
3 eggs
3/4 c. Bisquick baking mix
3/4 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Grease pie plate (10 x 1 1/2) or glass baking dish. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 25-35 minuets (if doubling cook for about 45 minutes at 425-450 degrees. Top with remaining cheese. Bake just until cheese is melted, 1-2 minutes longer - turn off oven, it will be hot enough to melt the cheese. Cool 5 minutes. Yield 6-8 servings.

Cameron's Broccoli Cheddar Soup

This is Cameron's recipe that has been refined through trial and error.


1 ¼ cup of vegetable stock

1 ¼ cup of heavy whipping cream

1 - 1 ½ cup of steamed blended broccoli

2 cloves garlic

1 cup extra sharp aged cheddar cheese

2 tbsp butter

2 tbsp flour

salt to taste

Steam broccoli and add to blender with ¼ cup vegetable broth and process till well blended OR food process steamed broccoli without vegetable stock (add the extra 1/4 cup of vegetable stock to the cup of vegetable stock that is mixed later). Melt butter in pot and add crushed garlic. Stir for a couple of minutes and then add flour to make a rue. Slowly whisk in 1 cup of vegetable stock and 1 ¼ cup of heavy whipping cream. Bring to slight boil and mix in 1 - 1 ½ cup of steamed blended broccoli. Simmer for 15 minutes. Turn heat off, mix in cheese and salt to taste, stir. Allow to cool down before serving.  Serves 2 with some left overs!