On a Casser-roll!

Admittedly, this photograph looks unappetizing, but it tastes good! I swear! 

SO I used to think casseroles were the epitome of bad mom food. Tuna Noodle Casserole. Chicken Tetrazzini Casserole. Everything all mashed together, usually smothered in gray cream of mushroom soup, and burnt around the edges. Mushy, bland, and pretty much inedible. But I've been thinking more about cooking one big dish that will feed a small family throughout the week, and casseroles keep popping up in the search. It also helps that my husband loves to mix everything together on his plate into one big heap, so casseroles are perfect for that. This particular recipe comes from the Cooking Light catalog, though I have changed it a bit for ease and included more protein to make it a nice square meal. It's great because it actually has texture (!) with the crunchy walnuts and crispy cheese alongside the mushier rice/vegetable mix. Serve with a light salad if you like, though it does include TWO vegetables, so you're totally covered in that department too. 

• Sausage Eggplant Zucchini Parmesan Rice Casserole
• [modified from cookinglight.com]
• 
  
• 12 oz package of chicken sausage, halved lengthwise and cut into 1/4-inch pieces
• 3/4 cup uncooked brown rice
• 1 pound eggplant, cut into 1-inch cubes
• 1 pound zucchini, halved lengthwise and cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil, divided
• olive oil cooking spray
• 1 cup chopped red onion
• 6 garlic cloves, minced
• 4 ounces Parmesan cheese, grated and divided (1 cup)
• 1/4 cup milk
• 2 large eggs, lightly beaten
• salt and pepper to taste
• 1 cup Panko bread crumbs
• 1/2 cup chopped walnuts
• 2 tablespoons chopped fresh parsley
• 
  
• Cook rice according to package directions, but without oil or salt. If you've got a rice cooker, all the better! [Sidenote: This recipe works great with leftover rice from last night's dinner too. As long as you've got enough.] Preheat oven to 400° then combine eggplant and zucchini on a large baking sheet, spraying liberally with olive oil cooking spray, toss to coat, and bake for 15 minutes. While that's cooking, saute chicken sausage in large skillet over medium high heat until browned. Once both the eggplant/zucchini mixture and the sausage are done, set them aside in a large bowl and reduce oven temperature to 375°. Then, using the same large skillet from the sausage, cook 2 teaspoons olive oil, onion, and garlic over medium heat until softened. When cooked, add onion/garlic mixture to the rest in the big bowl, as well as rice, 3 ounces of the cheese, milk, eggs, and salt/pepper, mixing thoroughly to combine. Spread mixture into a greased 11 x 7" glass or ceramic baking dish, cover with foil, and bake for 15 minutes. While that's baking, add the remaining 1 teaspoon olive oil to the same large skillet from before over medium high heat, swirl to coat, then add breadcrumbs and toast, stirring frequently. When the crumbs achieve a nice golden brown color, remove from heat and allow to cool before stirring in walnuts, remaining 1 ounce of parmesan cheese, and parsley. When your timer goes off, remove foil from casserole and spread breadcrumb mix evenly over top. Put back in the oven uncovered for an additional 10-15 minutes, until topping is brown and vegetables are fork tender. Try not to eat it all in one go.

• - Cathleen

Looking Forward

Seasons' Eatings 2014 Calendar and Recipe Collection

via Dear Colleen on Etsy

I don't think I ever REALLY got into the holiday spirit this year. Maybe it was because we didn't put up a Christmas tree for fear that Grabby Graham would rip the whole thing down. Maybe it was because I relied too heavily on Amazon Wishlists for my loved ones in lieu of spending the months leading up to Christmas finding the perfect gift for each of them. But I realized halfway through the season that even though I was, of course, looking forward to seeing everyone during those fleeting vacation days, I was more excited about the first of the year. 

2014! An entire 365 days full of possibility! Brimming with optimism! Overflowing with opportunities for improving oneself! 

Looking back I was surprised (though I don't know why) to see that what I resolved to do last year has pretty much stayed the same for 2014, but my list has gotten a bit more specific. 

So in the spirit of making public declarations so that there's more pressure to actually follow through, I put forth here that I resolve to work in my studio at least two nights a week, to drink at least 2 - 24 oz bottles of water per day, and to head to bed by 10:30 pm so that I can read an actual book for half an hour before lights out at 11 pm. And bonus resolution! I will set my alarm for 6 am so that if Graham sleeps in until at least 6:30, I can do a yoga DVD before he wakes up. (That last one is so dependent on the whims of an early-rising baby, that it may not happen, but I'll resolve to try!)

Very schedule-oriented, yes, but that's really how I work best. 


What are YOUR plans for the new year? I'd love to know!


- Cathleen 

The Proof is in the Pie

Late one night last week I discovered the holy grail of pie bibles had just been released: The Four & Twenty Blackbirds Pie Book by sisters Emily and Melissa Elsen. I didn't even know it was in the works! Excitedly I told Micky about it the next morning. That it was the very same bakery based in Brooklyn that we loved so dearly. That it had the Salted Caramel Apple Pie recipe in it that he had gotten me for my birthday one year and I had later attempted to recreate to lackluster results. That we HAD to get it before Thanksgiving this year so that we could bake one of their incredible pies for dessert and get it right this time.  

He feigned interest while he went off to brush his teeth and I settled back into our bed to play with Graham as our morning routine began. A few minutes later I overheard some rustling in the other room and then Micky returned with the book in hand and said "Happy early birthday." Squeeeee! 

I have since poured over every page, reading up on what supplies we will need (pastry cutter, glass pie plates) and what techniques we must follow (cider vinegar and cold water in the all-butter crust), trying to narrow down what pies we'll be cooking up next week. The book is organized according to season, emphasizing their practice of only using the best local-if-possible ingredients to make the most flavorful desserts. I cannot wait to bake THEM ALL! 

Obviously Salted Caramel Apple Pie is at the top of the list. We've got to get 'er done. And while fruit-based sweets are my favorite (sorry, Grace), I'm thinking we should try out one of their custard pies perhaps. Because Thanksgiving isn't Thanksgiving without multiple desserts, am I right? Maple Buttermilk Custard Pie sounded good. But so did the Sour Cream Raisin variety. And then there's the Rosemary Honey Shoofly Pie! Wait. Salty Honey Pie?! Yes. I think that's The One. Jackpot. 

What desserts are you guys making for Turkey Day?

- Cathleen 

[image #1 from BrooklynBased.com; grainy image #2 from me]

The Revenge of Tricky Treats!

This past weekend we hosted our Fifth Annual Halloween Horrorfest so I decided to throw down on the tricky treats spread again, but this time actually TAKE PHOTOS of the gross-looking/good-tasting food we made before our guests completely decimated the blood-curdling buffet. I used the original line-up from a couple of years ago as my guide, but added a few new gruesome characters to liven things up a bit. I left the naming rights to Micky this year, and some of the place cards definitely got a chuckle out of our friends. Feast your eyeballs!

Braaaaains!

(cheese ball "brain" with Triscuits and Wheat Thins)

[Cheese ball was made from a combination of this recipe and this recipe from Martha.]

Chips & Barf

(little jack-o-lantern spewing forth guacamole with tortilla chips)

Human Vegetables

(the usual suspects: carrots, celery, broccoli, ranch dip and hummus)

Disembodied Mouths 

(apple slices, caramel spread, and mini marshmallow "teeth") 

Kitty Litter Cake

(yellow cake, chocolate frosting, crumbled Golden Oreos and Tootsie Roll "cat turds") 

[Inspired by this recipe.]

Baby Fingers

(Lit'l Smokies wrapped up in crescent roll dough with sliced almond "fingernails" plus ketchup and mustard)

Crapple Sin-amon Muffins

(Apple Cinnamon Muffins whipped up by our gracious co-host Neal Block) 

Breaky Bones

(expertly decorated skeleton cookies made by the beautiful and talented Shannon McKeon) 

Wishing you all a devilishly delicious Halloween this year! 

- Cathleen 

Taking It to the Next Level

I told you I couldn't stop. I wouldn't normally post another recipe so soon after the last, but I can't help myself. I've taken lunch to the next level over here. Poached IN THE MICROWAVE eggs ON TOP of the magnificent kale you cooked last week. Here's how it's done: 

Microwaved Poached Eggs

2 eggs
2/3 cup water
1/2 tsp vinegar

Crack both eggs into a microwave-safe bowl. Pour the water into the bowl and then add the vinegar. Cover the bowl with a microwave-safe plate then place it into the microwave and heat at 80% power for 1 minute and 40 seconds. Once it beeps, check to see if the whites have solidified. If not, then cook in 10 second rounds until it looks ready. But remember: eggs continue to cook even after you remove them from the heat, so be careful you don't over do it! Remove eggs from the water with a slotted spoon and serve over your Sauteed Kale with Garlic and Sweet Potatoes. Add a side of toast for dipping into those sweet, sweet runny yolks. Decaf Earl Grey tea is optional.

[Modified from www.thekitchn.com]


- Cathleen

All The Cool Kids Are Doing It

I know kale is like, a super popular superfood and all, but you guys, it's really super tasty too. I know everyone raves about kale chips, and I've tried, but I just can't get behind them. Kale salads? Sure, they're ok. But Sauteed Kale with Garlic and Sweet Potatoes? Now that's my JAM. Seriously. I've eaten this three times in the last week. It might just be my new favorite lunch. Get into it. 

Sauteed Kale with Garlic and Sweet Potatoes

2 T olive oil

1 large sweet potato, cubed with skin on

a sprinkle of sea salt

2 cloves of garlic, minced

1 bag of kale, 16 oz

1/4 cup of vegetable or chicken stock

juice of 1/2 a lemon

black pepper to taste

1/4 cup of roasted, salted sunflower seeds (shelled!)

In a large skillet set over medium heat add olive oil, cubed sweet potatoes, and a sprinkle of sea salt and cook for 5 minutes—uncovered, without stirring. Then toss potatoes once, cover skillet with lid, and cook for an additional 5 minutes. Remove lid, toss potatoes again then add garlic, cooking all until fragrant, about 1 minute. Then add the kale. Just dump the whole bag in there. Using tongs, toss everything together so it gets evenly heated. Add the chicken (or veggie) stock to the bottom of the pan, pour lemon juice over the top, sprinkle some pepper on top of that if you're into it, and toss everything once more. Cover with lid and allow to saute/steam for 1-2 minutes more until kale has wilted and turned bright green. Be careful that you don't overcook it. When ready, remove pan from heat and serve with sunflower seeds sprinkled on top. Feeds 2 people generously (I usually go back for seconds), but could easily fill 4 bowls as a nice big side to whatever else you're serving up.

[Modified from wholeliving.com]


- Cathleen

New Mama Care Package

When I was just home from the hospital and friends started coming over to see us and meet the new baby, we received so many thoughtful presents. One of the best things people brought was definitely FOOD. There is something so meaningful about the gift of sustenance, made with love to give you strength in those first few days, something easy that you can just put in your tired face when your hands are too full of squirmy baby to do much beyond microwave. 

Through the miracle of Facebook, I recently reconnected with someone I worked with YEARS ago who now happens to live near me in NC and just had a baby herself, so I felt it was time I returned the favor that so many others helpfully granted me. Last night I whipped up a big batch of Lasagna Soup to bring over to her today (the very same that I made in advance of Graham's arrival), with all parts labeled for easy assembly and reheating. I also got her a couple bars of nice chocolate as well as a book for her baby because chocolate and books always make the best gifts. 

I can't wait to see her again and meet little baby Juniper for the first time! 

- Cathleen 

Cole's Slaw

Some people hate mayonnaise. I do not understand those people. In my book, there is nothing better than a smear of Hellman's on a turkey or ham or roast beef sandwich. But I know their aversion to the white stuff often keeps them from enjoying all of the delicious deli salads (potato, macaroni, tuna, cole) that are smothered in the creamy condiment. THIS cole slaw recipe has NO MAYO WHATSOEVER and it is my new very favorite way of preparing the dish. It came to me courtesy of one Mr. Cole Simmons, son of the fabulous Susan Begy, and so I have dubbed it Cole's Slaw (I mean, what ELSE could I possibly call it?) and modified it just a bit for your consumption. 

Cole's Slaw

Half a head of red cabbage

1/3 of a red onion 

1/2 bunch of cilantro

2 garlic cloves

1 1/2 tsp soy sauce

1 Tbsp extra virgin olive oil

juice of 1 lime 

1 tsp salt 

1/2 tsp cumin 

1 tsp fresh ground pepper (more or less to taste) 

1/4 cup chopped walnuts, lightly toasted

Cut the cabbage head in half, then quarter it and remove/discard the thick inner stalk. Lay those quarters flat on your cutting board and slice the cabbage lengthwise into thin ribbons, then add those beautiful purple ribbons to a large mixing bowl. Chop the red onion and the cilantro leaves (removed from stems), mince the garlic, and add all of them to the bowl, along with the soy sauce, olive oil, lime juice and the rest of the spices. If you can manage it, toast the walnuts either on low in a pan on the stovetop or on a cookie sheet in the oven while you are assembling the rest of the slaw. (I have trouble multitasking and usually do this before I start chopping the other ingredients or after I'm done.) Allow walnuts to cool, then add them to the mix and toss all of your ingredients to coat and serve! 

It's good the day you make it, but it's MAJOR good the next after it's had time to marinate in the fridge overnight. This salad has a zip to it that you wouldn't believe. Hope you enjoy! 

- Cathleen 

Totally Baked: Eggs

Eggs may be the single most perfect food. Scrambled, poached, hard-boiled, fried with bright runny yellows, as far as I'm concerned, it's aaaaall good. When I was in Paris six years ago (cough-yeah, I'm name dropping PARIS-cough cough), I had the most amazing eggs in this cafe my dad and I blearily stumbled into after spending our entire first day sleeping off jet lag. And despite my exhaustion, I still think about those eggs SIX years later. Their version came baked with buttery mushrooms folded into a soft eggy embrace. My version is a simple variation that will fancy up breakfast-for-dinner anytime you're feelin it. 

Warning: You will need ramekins!! Or some other 1-cup capacity oven-proof vessels to cook these things in. But trust me, it will be worth the (small) investment. 

Baked Eggs

4 large eggs
1 clove garlic, minced
2 tsp fresh thyme, minced
4 Tbsp milk
butter for greasing

Preheat oven to 400 degrees. Grease four 1-cup ramekins with butter. Pluck thyme leaves from thyme branches, discard naked thyme sticks. Mince thyme leaves and sprinkle inside greased ramekins. Divide minced garlic among the ramekins while you're at it. Gently crack 1 egg into each ramekin, keeping yolk intact. Drizzle 1 Tbsp milk over each egg. Season with salt and pepper. Bake eggs in oven (or toaster oven! if you don't want to heat up your whole kitchen) until whites are just set but yolks are still runny, 14-16 minutes. And remember! Eggs continue to cook once you take them off the heat, so be careful you don't overcook these bad boys.

Serve with toast for dipping in those sweet hot yolks! 
Also consider adding cooked crumbled bacon or buttery sauteed mushrooms or wilted spinach to the eggs pre-bake. The possibilities are almost endless!


- Cathleen 

Gee, These Balls Taste Terrific

Since I found the recipe for these tasty balls on Pinterest by way of gimmesomeoven.com a few weeks ago I have made probably seven or eight batches and have no plans to slow down anytime soon. I have even whipped up different versions with varying degrees of success—one particularly solid attempt involved almond butter, lemon zest, and copious amounts of vanilla extract—but good ol' peanut butter-chocolate chip always wins out in the end. And rightly so!

No baking. No butter. No sugar. No eggs. No milk. These things are super easy to make and even easier to put away, and you don't feel guilty eating them for breakfast. They're full of protein! And fiber! And omega-3s! You would practically be doing your body a disservice by NOT eating at least 4 of them a day.

Energy Balls

[modified from gimmesomeoven.com]

1 cup dry oatmeal (instant or old-fashioned)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup wheat germ
1/3 cup honey
1 Tbsp chia seeds
1 tsp vanilla extract
1/8 tsp cinnamon

Toast coconut for a few minutes on a small cookie sheet in your toaster oven if you've got one, though a regular-sized oven would work just as well. Once toasted to a golden brown and smelling sweet, dump coconut and the rest of the ingredients into a medium-sized bowl and stir until thoroughly mixed. Then pop the dough bowl into the fridge for an hour or two so the mash can solidify a bit. When ready, scoop up and roll the dough into balls with your hands. The recipe produces approximately 27 small balls, but you can make them any size you please. Store them in the fridge. Or your belly.


- Cathleen

Delicious Impostors

Avocado Chocolate Mousse recipe here. 

I spend a lot of time on Pinterest in the middle of the night while Graham is blissed out breastfeeding, and I've been pinning up a veritable storm of sweets lately. While scrolling through my collection to find something quick to cook the other day, I discovered a minor but noticeable trend among my interests: food disguised as other food. Which is not to be confused with the Sneaky Chef movement, a sentiment I am wholly against—how are you supposed to teach kids healthy eating habits when you aren't telling them what you're slipping into their chicken nuggets? No, this comes from the same magical land of cauliflower pizza dough and spaghetti squash pasta. Keep those nutritious ingredients right up in front, I say! I whipped up the avocado chocolate mousse for our anniversary picnic on Sunday and have to admit it tasted wonderfully decadent considering it had none of the heavy cream, sugar, or egg yolks the dessert typically calls for—nothing but good fats here. Next on the docket: raw egg-less bean-full chocolate chip cookie dough!

Chickpea Cookie Dough Dip recipe here.

Flourless Double Chocolate Black Bean Brownie recipe here. 

- Cathleen

[Images and recipes courtesy of Refinery29, Chocolate-Covered Katie and Chowdivine]

Totally Baked: Coconut Banana Bread

After weeks of pining for some hot cooking action, I popped an agreeable Graham in his swing, set him up in the kitchen, and totally baked Coconut Banana Bread last week. I found this recipe on Popsugar by way of Pinterest and modified it somewhat, cutting back on the brown sugar, nixing the milk altogether, and replacing all-purpose flour with whole wheat. What resulted was a pretty dense, delicious, and even healthier version of this healthy recipe. One slice'll satisfy you all morning. Guaranteed. 

Coconut Banana Bread

1 3/4 cup whole wheat flour

1 tsp baking powder

1 1/4 tsp baking soda

3 large ripe bananas, mashed

1/4 cup of brown sugar

1 tsp vanilla

3 egg whites

1/2 Tbsp olive oil

1/4 cup fat free plain Greek yogurt

1/4 cup orange juice

1/2 cup + 2 Tbsp sweetened flaked coconut

spray of non-stick cooking oil

Preheat oven to 350 degrees. Combine flour, baking powder, and baking soda in a small mixing bowl. In another large mixing bowl, mash bananas, then mix in brown sugar, vanilla, egg whites, and oil until smooth. Slowly add flour mixture to the wet ingredients, stirring until thoroughly combined. Then mix in yogurt, orange juice, and 1/2 cup coconut. Pour batter into oil-sprayed loaf pan and sprinkle with the remaining 2 Tbsp of coconut. Bake for 60 minutes until golden brown and toothpick inserted comes out clean. 

Makes 16 slices at approx. 115 calories each. 

- Cathleen

Nesting in My Freezer

I'm officially in nest mode. All I want to do is hunker down and cook and organize our apartment in advance of the little one's big arrival. My plan is to make double batches of hearty meals once a week until I've tried them all and my freezer is full of delicious, fortifying food to defrost with one hand while juggling a wriggly baby with the other. Pinterest is helping me dream big. Here are the six meals on my menu:

Lasagna Soup from A Farm Girl's Dabbles

[Not Pictured]

Mom's Meatloaf and Mashed Potatoes from my mom

Karen's Zucchini Bread from Micky's mom 

+ the added high fiber ingredients from a Whole Food's recipe

Mac & Cheese with Spinach (Instead of Kale) & Bacon from Good Life Eats

French Beef Stew with Red Wine from Katie at the Kitchen Door

Mushroom Soup from Season with Spice

I wanted a bunch of comfort foods with healthy ingredients that would do a recent-birth-giving body good. Lots of whole grains, protein, dairy, leafy greens, and fruits and vegetables are all important for that. I'll be sure to share my mom's meatloaf recipe when the time comes, along with Micky's mom's zucchini bread (if she'll let me give up her secrets), plus a review of how the rest of them turn out, including which dishes freeze/reheat the best. Yes, a follow-up will be forthcoming! 

- Cathleen 

[Images courtesy of merchantcircle.com, A Farm Girl's Dabbles, Whole Foods, Good Life Eats, Katie at the Kitchen Door, and Season with Spice]

Pumpkin Pie Oatmeal

It's fall, so you know what that means? It's time for pumpkin-flavored EVERYTHING! I myself have not totally bought into all of the pumpkin hype, but I do admit that I enjoy a nice slice of orange circle about once a year. This recipe is amazing though because it's just like having pie for breakfast—but healthier! 

Pumpkin Pie Oatmeal
(Serves 6)

2 cups old-fashioned oatmeal + 3 1/2 cups water + dash of salt
1/3 cup light brown sugar
1 cup canned solid-pack pumpkin (not pie filling)
1 cup milk (slightly warmed in microwave)
2 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp vanilla extract
2 cups raisons
chopped walnuts for topping

Cook old-fashioned oatmeal according to stovetop directions on box (with water and a pinch of salt), stirring occasionally. Remove from heat. Stir in light brown sugar, pumpkin, warmed milk (just pop it into the microwave for about 45 seconds so it doesn't curdle once added to the hot oatmeal), cinnamon, nutmeg, vanilla extract and raisons. Once mixed together, this scrumptious concoction can be enjoyed immediately in 1 cup servings or divided into individual plastic containers and refrigerated for up to three days, reheated in the microwave for 1 minute on high. You can also freeze it for even later consumption. Walnuts can be sprinkled on top for any extra added deliciousness.

I know, right? Yeah, you can thank me later. 

- Cathleen

Just Dessert: Peach Basil Pie

Peach Basil Pie is not exactly an autumn staple. My grocer's paltry produce section was completely devoid of any sign of white peaches, yellow peaches, and even nectarines, naturally. So I headed over to the freezer section and snagged a bag of the frozen variety. Picked at the height of ripeness and then made very, very cold; yes, these will do just fine. I pinned this recipe long ago, but made a few modifications that I think justify a posting of my own. 

Ingredients

One box of Pillsbury Refrigerated Pie Crust

2 cups diced peaches (about 2 peaches) [or 1 16oz bag of frozen peaches, defrosted]

2 tbsp packed thinly chopped fresh basil

pinch of sea salt

1/4 cup of honey

2 tsp lemon juice

1/4 tsp cinnamon 

1 tbsp cornstarch

1 egg, beaten for wash

Vanilla sugar for sprinkling (raw, sanding, or regular all work)

Preheat oven to 425° F.

Mix peaches, basil, sea salt, honey, lemon juice, and cinnamon in a bowl. Let sit 15 minutes to allow flavors to marinate.

Pour a tablespoon of the accumulated liquid from the bottom of the peach mixture into a small bowl and mix with the cornstarch. Once blended into a milky glaze, stir back into the peach mixture.

Allow refrigerated pie crusts to come to room temperature, then unroll one crust out flat and position into lightly greased pie pan. Pour peach mixture into prepared pie crusted pan. 

Unroll the other crust flat onto countertop and prepare to top the pie any way you see fit. I used the pointed end of a sharp knife to cut out cute heart shapes for venting purposes. You could also do some sweet lattice work. Whatever you want! Go crazy! 

Once the top pie crust is in place and the edges are pinched together with the bottom pie crust edges, brush the top crust with the egg wash, then sprinkle with the vanilla sugar.

Bake for 15 minutes at 425° F with a pie crust shield placed on the edges (this can also be achieved with some tin foil torn into strips and crumpled around the pie's edges), then remove pie crust shield and continue cooking an additional 15 minutes until crust is golden brown and pie filling is bubbling up nicely through the hearted vents.

Remove from oven and allow to cool on rack.

Serve with a scoop of vanilla or coconut macaroon ice cream like I did!

- Cathleen