Cooking on Skates

I Return, Bearing Breakfast

noreply@blogger.com (Anonymous) — Thu, 03 Sep 2015 21:30:00 +0000

So, it's been a minute since I've posted, huh? Life is so busy with work, derby, and ... well, mostly more roller derby. But with all that derby, a girl's gotta eat! The hope is to get back into blogging some of my favorite recipes, most of which make leftovers that are easy to grab on the way to work.

I've made breakfast casserole on this blog before, like 4 years ago, and it's still delicious. But I've made this one twice now and it's the BEST.

You'll need about $12 worth of ingredients (which works out to $3/meal—way cheaper than anything I can get out): eggs, mushrooms, cheese, veggie sausage patties, frozen hash browns, and salsa. Of course you could use a different kind of cheese, other veggies, real sausage, etc. Customize it however, but I'm telling you that this is a great combo right here. If my grocery store would have had spicy sausage, I'd be even happier.

Start by putting five hash brown patties and four sausage patties (all frozen) into a 9x9 pan. Throw this all in the oven at 375-ish while you prep the rest.

Wash your mushrooms. I just buy whatever-is-cheapest mushrooms from my non-fancy grocery store. This time it happened to be pre-sliced baby portabellas. Just rinse them a couple times under the sink.

Crack six eggs into a bowl or large cup, and whisk them with a fork. I know some people add salt, pepper, milk, etc., to their eggs. You can. I don't. It's totally unnecessary, IMO.

The hash browns and sausage should be thawed a bit now. Leave the potatoes on the bottom of the dish, but break up the sausage with a spatula or knife.

Throw those crumbles back on top of the potatoes.

Then cover with the mushrooms. The pre-sliced ones from the store look huge, but they're really going to be fine. I promise.

Then dump on about half a medium-sized jar of salsa. You know what's cool about this? It's going to look like you cut up onions, tomatoes, and peppers. But you didn't. You were lazy and used salsa because I told you to.

Even that out with the spatula.

Pour the whisked eggs over top.

Even out the eggs with the same fork you mixed them up with. Don't use the spatula, because then it'll still be egg-free and you can use it later!

So throw this all back in the oven and go do something else for however long it takes the egg to set up. It should look something like this. If you poke into it, it's going to look kind of water like it isn't set. That's just the liquids from the ingredients, I promise. Go by the set look of the top.

Now add the cheese. I love shredded sharp cheddar. It does give the final product a bit of a bite, so you could use something milder. Slices also work fine. Whatever you like or have on hand! This is about 3/4 of a bag here, so 1.5 cups.

Throw it back in the oven until the cheese is all melty and/or crispy. I prefer crispy cheeses, but to each their own.

Let this chill out on the counter for 10 minutes or so. Then cut into four or six portions with the spatula. I use a thin metal spatula so that it cuts through all the mushrooms and crispy hash brown crust. It looks kinda "meh," but it's a casserole, you know? It tastes like happiness and comfort. It divides into Tupperware easily for leftovers. It's not a beautiful dish.

As prepared here, each quarter of the pan is 500 calories, almost exactly. This is about what I try to hit for my meals, so it works out well for me. And it's so satisfying and filling that I'm rarely hungry before the next mealtime, which is rare for me!

So, what do you think? Want more recipes like this soon? Comment below! And let me know if you try it because I want to know how it works out for you guys.

Breakfast Casserole
(serves 4)

5 frozen hash browns
4 frozen vegetarian sausage patties
1 package sliced mushrooms
1/2 jar salsa
6 eggs
1 1/2 cups shredded cheddar cheese

1. Preheat oven to 375.
2. Put hash browns in a 9x9 glass pan. Add sausage patties on top. Put in oven.
3. Wash mushrooms. Crack eggs into a dish, and whisk.
4. Remove pan from oven. Break up sausage and return to pan.
5. Cover with mushrooms.
6. Cover with salsa, and smooth out.
7. Pour eggs over top, and smooth out.
8. Return to the oven, and bake until eggs are set.
9. Remove from oven and cover with cheese.
10. Return to oven and bake until cheese is melted as desired.
11. Return from oven, and let dish set for 10 minutes.
12. Eat. Enjoy. Tell me how much you love it.

Stitch Fix Review: A Great Service

noreply@blogger.com (Anonymous) — Wed, 26 Mar 2014 15:53:00 +0000

I've read about Stitch Fix from some friends and bloggers, but never thought I'd try it out for myself because I love the thrill of searching for treasures in stores. Then I got a Klout Perk for $20 off and figured I'd give it a try. There's a "styling fee" of $20 each time, but you get that much in credit toward the purchase. So I figured I'd either get $20 off something or just send everything back with nothing paid out of pocket.

This morning, I got an email from Stitch Fix reminding me to return everything in a couple days. WAIT A MINUTE, IT'S SITTING ON THE PORCH NOW? I dropped my phone on the bed, throw on a robe, and grabbed the box from outside right away.

The box comes wrapped all nicely.

There's a pre-paid envelope to send back any rejects in.

There is also a card with styling ideas, and a list of the items with their prices.

This dress was the one I was most excited about. IT HAS POCKETS. I'm a sucker for dresses with pockets.

It's a good-quality weight and fit well.

Really, it fit like a dream. But I'm not in love with it for the $98 price tag, so I'll be returning it.

Then there's this top.

And these jeans. So, I commented on the survey for them not to send pants because of my derby ass and thighs. These jeans were the first item on top, and a size 14. I rolled my eyes.

But guess what? These jeans fit like a dream!

I like the top as well, but I'm keeping just the jeans. Seriously. JEANS THAT FIT.

Then there's this stretch jersey stripey dress. It's something I'd probably see in a store and like but not get around to trying on.

It's a great summer weight, and I'm dying to belt it.

This is the other keeper from the box.

Lastly, there's this dress. I died over the coral color. It's also a great summer weight.

It fit fine, but I just don't like things that are drapey on top and then gather. I want them to flow all the way down so I can add my own belt. A good styling fit for me, but I'm not in love.

Overall, I probably won't do this again because I have trouble limiting my shopping addiction as it is. But I would highly recommend that anyone try this once!

Wanna try it yourself? Please use this referral link!

https://stitchfix.com/referral/3553468

2014 Bout 1 Photos - KC Derby Digest

noreply@blogger.com (Anonymous) — Mon, 03 Mar 2014 14:00:00 +0000

For the full album: http://kcderbydigest.smugmug.com/DeadGirlDerby/Dead-Girl-Derby-Season-5-Game/37188254_mqnRbt#!i=3087375476&k=KvLDNsD

Revamped Vegetarian Enchilada Casserole

noreply@blogger.com (Anonymous) — Fri, 28 Feb 2014 14:00:00 +0000

I realize I have posted so many versions of enchilada casseroles by now. It's partly because the recipe is so versatile. I'm also prone to modifying recipes based on whatever I have on hand. This one is perhaps the tastiest yet, and I like that it doesn't have any products packaged and marketed as fake meat. The lentils give it a great consistency and protein without weird chemicals.

This feeds a crowd perfectly. I've yet to meet anyone who didn't like either the veggie or meat versions, so I always make one of each for parties. It also reheats fantastically for weekday lunches.

Vegetarian Lentil Enchilada Casserole
Serves 6-8 people

Lentil taco filling (recipe below)
Semi-homemade refried beans (recipe below)
Corn tortillas
Shredded cheese (cheddar or Mexican blend)
1 can enchilada sauce

1. Preheat oven to 350 degrees.
2. Prepare taco filling and refried beans. Combine these two ingredients together.
3. Spoon enough enchilada sauce in the bottom of a 9x13 glass cake pan to coat the bottom. This keeps the casserole from sticking.
4. Layer tortillas on the bottom as if you are starting a lasagna with noodles.
5. Cover bottom layer with half the taco filling.
6. Make another tortilla layer.
7. Cover tortillas with the other half of the filling.
8. Make a final tortilla layer.
9. Cover top tortilla layer with the rest of the can of enchilada sauce. It might seem soupy, but that's okay.
10. Top the entire casserole with cheese, as desired.
11. Bake until cheese is as browned and crispy as you like, about 20 to 30 minutes.

Lentil Taco Filling (adapted from AllRecipes)
2 tbsp canola oil
2 tbsp dried onions
1 tbsp minced garlic
2 tbsp taco seasoning
1 1/3 cup dried lentils
4 cups mushroom broth
2/3 cup salsa

1. Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes.
2. Mix lentils and taco seasoning into onion mixture. Cook and stir for 1 minute.
3. Cover lentils with broth and bring to a boil. Reduce heat to low. Cover and simmer until lentils are tender, 30 to 40 minutes.
4. Uncover and cook until mixture is slightly thickened, 6 to 8 minutes.
5. Mash lentils slightly. Stir in salsa.

Semi-Homemade Refried Beans (adapted from AllRecipes)
1 tbsp canola oil
1 tsp garlic powder
1 can pinto beans, drained
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp lime juice

1. Blend all ingredients in a food processor until smooth.

2014 Team Photos - Kate Raclin

noreply@blogger.com (Anonymous) — Thu, 27 Feb 2014 14:00:00 +0000

Texas Mash-Up Pics - Kate Raclin

noreply@blogger.com (Anonymous) — Wed, 26 Feb 2014 14:00:00 +0000

2014 Bout 1 Photos - Dead Girl Derby Media

noreply@blogger.com (Anonymous) — Tue, 25 Feb 2014 14:00:00 +0000

2014 Bout 1 Photos - Phil Peterson

noreply@blogger.com (Anonymous) — Mon, 24 Feb 2014 14:00:00 +0000

2014 Bout 1 Photos - Kate Raclin

noreply@blogger.com (Anonymous) — Sun, 23 Feb 2014 06:50:00 +0000

Roasted Fall Fruits and Veggies

noreply@blogger.com (Anonymous) — Tue, 11 Feb 2014 14:00:00 +0000

I wrote this draft a while back and forgot about it. OOPS. But I remember how delicious this dish was, so here's a quickie!

Apples, chopped
Potatoes, diced
Butternut squash, diced
Butter
Rosemary
Sage
Garlic salt
Beer-flavored cheddar cheese to top

Makeup Look: Black and Purple

noreply@blogger.com (Anonymous) — Mon, 10 Feb 2014 21:15:00 +0000

I saw this photo online and hoped I'd remember to try it out for as a potentially roller derby bout-day look.

So I tried it out while working at home. DGD's first home-team bouts are in less than a week! I kept the eyes simple with a black cateye, purple on the waterline, light shadow, glitter, and mascara (not pictured in first photo).

The lips are waterproof black eyeliner, MAC Magenta lip liner, and MAC Heroine lipstick. I used some fine glitter to set it.

It seems to hold up great! After 4+ hours, I did one touch-up.

Now come watch me hit people on skates in this look!

Dead Girl Derby Game 1
Tickets: Adults $15, kids (6-12) $7
Doors: 5 p.m.
First Bout: 6 p.m.

Bout 1: Lovely Lethals vs. Shotgun Sheilas
Bout 2: Deadly Sirens vs. The Royal Pains

Brown Sugar Pear Bread with Pecan Topping

noreply@blogger.com (Anonymous) — Tue, 17 Dec 2013 18:29:00 +0000

This recipe had an odd evolution. Or rather, people I tell this to find it odd, while it just seems like baking to me.

I had pears going bad, so I wanted to use them in something. I hate hate hate throwing food away. But I knew I was out of white sugar, so I looked for a recipe to use both brown sugar and pears. As a result, I found this. Then I had 2.5 pears to use instead of just 1, so I needed to double it. But I only had enough flour to make one batch, so I threw 1.5 cups of oats in the food processor to make oat flour for the other half. I also only had one egg, but figured that the extra liquid in the extra half a pear would even out.

Finally, what kind of topping is just nuts and brown sugar without anything to hold it together? I used pecans instead of walnuts because it's what I had, and added a little butter.

All in all, this could have been a catastrophic failure. Somehow, it is one of the best things I've made in a long time, and I think my coworkers would agree.

Brown Sugar Pear Bread with Walnut Topping
Makes 2 loaves
(Adapted from http://southernfood.about.com/od/pears/r/bln307.htm)

Bread Dough
1 1/2 cups all-purpose flour
1 1/2 cups oats, powdered in food processor
1 cup brown sugar, packed
5 1/2 tsp baking powder
2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
3 pears, chopped finely
1 egg
1 cup plain Greek yogurt
1 cup vegetable oil

Topping Mixture
1/4 cup pecans
1/4 cup brown sugar
2 tsp butter

1. Preheat oven to 350 degrees. Grease two loaf pans.
2. Combine all dry ingredients in a stand mixer. Add wet ingredients, and mix until combined.
3. Divide batter into the two loaf pans. Top with topping crumbles.
4. Bake until set in the center.

Coconut Curry Eggplant and Squash

noreply@blogger.com (Anonymous) — Fri, 08 Nov 2013 14:00:00 +0000

I want to like eggplant. It's healthy and stuff. There aren't all that many purple foods, and I do believe in eating as many colors as possible. But it's just so... seedy. And mushy. I cannot with this.

Because I had an eggplant and some butternut squash to use up, I searched for recipes that used both in the same dish to save time. I settled on a coconut curry with chickpeas based on components of several similar recipes I found online.

It turned out pretty tasty, quite healthy, and nice served over brown rice.

I used chopped fresh onion, butternut squash, and eggplant. I cooked them in a little oil to start.

Then I drained the tomatoes and chickpeas below, and dumped these three cans into the mix.

Then I added red curry paste to taste. Coconut curry dishes are really that simple!

I love that this dish ended up accidentally vegan and gluten-free!

Banana Gingerbread Mini-Muffins

noreply@blogger.com (Anonymous) — Thu, 07 Nov 2013 14:00:00 +0000

I had one overripe banana. What do you even do with one overripe banana? It's too squishy to eat plain or put in yogurt. But my favorite banana bread recipes have a banana-to-egg ratio of at least 1.5:1. This is usually the point at which I look for a vegan recipe to avoid eggs altogether, but instead I poked around for a 1:1 ratio. And I'm glad I did because I found this: http://www.yummly.com/recipe/Baby-banana-gingerbreads-369103?servings=1

The full blog post is here, but I didn't even really read it.

The recipe is halved from the original and made as follows:

3/4 cup flour
1/6 cup sugar
2/3 tsp ground ginger
1/3 tsp baking powder
1/6 tsp baking soda
1/2 tsp cinnamon
1 banana (very ripe, mashed)
1/3 stick butter (softened)
1/6 cup molasses
1 egg

1. Preheat oven to 375 degrees.
2. Line mini muffin pans.
3. Melt butter in a plastic bowl in the microwave. Add other ingredients to the same bowl and mix well.
4. Divide into approximately 24 mini muffins and bake until cooked through.

Recent Makeup Looks

noreply@blogger.com (Anonymous) — Wed, 06 Nov 2013 14:00:00 +0000

My Little Pony Makeup Look

noreply@blogger.com (Anonymous) — Tue, 05 Nov 2013 14:00:00 +0000

I picked up this dress from Hot Topic and wore it to my Halloween party. Then I did my eyes to match. What do you think?

Recent Outfits

noreply@blogger.com (Anonymous) — Mon, 04 Nov 2013 15:32:00 +0000

Game 7: Kate Raclin Photos

noreply@blogger.com (Anonymous) — Mon, 28 Oct 2013 13:00:00 +0000

Fall Produce Dinner: Baked Acorn Squash and Pears

noreply@blogger.com (Anonymous) — Fri, 25 Oct 2013 13:00:00 +0000

I made this for dinner last week and loved it. It's just two baked pears and and a baked acorn squash. Cut in halves and brushed with butter, they both finished cooking at the same time. I diced them up and split it into two meals. I added honey and cinnamon at the end. So good!

This could be made vegan with oil instead of butter and agave instead of honey. I'm also convinced this would puree into a fantastic soup.

It also kind of looks like baby food. But if I had a baby, I'd probably feed this to the baby.

Roller Derby Makeup Waterproofing Tips

noreply@blogger.com (Anonymous) — Thu, 24 Oct 2013 13:00:00 +0000

I've written about derby makeup in February 2012 and September 2012, so basically the beginning and end of my rookie season. With another year of derby behind me, I've tweaked the process just slightly.

FACE

Face Primer: Smashbox Photo Finish
Foundation: MAC Face and Body Foundation and Tarte mineral powder
Concealer: Cargo OneBase
Blush: None! My face naturally reddens quickly mid-bout.
Finishing Powder: Make Up For Ever HD Microfinishing Powder

Rub a little primer all over clean skin. Apply foundation. Touch up with concealer. Cover with powder. Finish with finishing powder.

EYES

Eye Primer: Too Faced Shadow Insurance in Candlelight
Eye Shadow: MAC Paint Pots, MAC/Urban Decay shadows, Bare Escentuals in Queen Phyllis, LORAC 3D Liquid Lustre
Waterproof Mascara: Tarte Lights, Camera, Splashes!
Waterproof Pencil Eyeliner: Urban Decay 24/7 liners
Waterproof Liquid Eyeliner: Sephora Waterproof Smoky Gel Liner

Do eye primer first. Then line top and bottom lids with pencil eyeliner. Use Paint Pots as shadows all over. Top painted areas with similar powder colors. Dab Liquid Lustre over color for extra glitter if desired. Then go back over the liner on the top with liquid eyeliner and angled brush. Touch up the bottom liner with pencil if necessary.

LIPS

Lip primer: MAC Prep + Prime Lip
Lipstick: MAC Viva Glam I or NARS Cruella
Lipliner: MAC Pro Longwear lip pencil in Kiss Me Quick
Powder: Make Up For Ever HD Microfinishing Powder

Line lips fully with lipliner. Apply just enough lipstick to cover evenly. Dust lightly with powder. Reapply lipliner. Reapply lipstick. Do not use lipgloss.

When you're all done, finish with Make Up For Ever Mist & Fix.

Makeup Tips: Semi-Vampy Red Lips

noreply@blogger.com (Anonymous) — Wed, 23 Oct 2013 13:00:00 +0000

Lately, I've taken to wearing red lipstick most days. It's practically cliche for a vintage-loving roller derby skater, but I'm helpless to its charms.

I used to swear by only MAC Viva Glam I and wear it on gamedays, but now I've got an embarrassing stash of lipsticks. This particular mix of reds got a surprisingly positive reaction on Facebook. So here's the red, the second time I wore it.

And here are the products I used. I lined the outside of my natural lip line with MAC Pro Longwear Lip Pencil in Trust in Red. Then I filled in with Makeup Forever Aqua Rouge in #9. The latter is drying, so I covered it with NARS Velvet Matte Lip Pencil in Cruella, then MAC Pro Longwear Lipglass in Driven By Love.

The result is a really deep red that's also shiny, and a nice summer-to-fall shade. This is probably the most individual products I've put into a lipstick application, as I usually just line and fill. My favorite way to wear a dramatic red lipstick is with a simple black cateye liner.

What reds are you loving right now?

Now With More Makeup

noreply@blogger.com (Anonymous) — Tue, 22 Oct 2013 13:00:00 +0000

Obviously I still cook and eat food, but I've about run out of things to make and photograph. When life is busy, I fall back on something I've made before, stuff it in my face, and rush off to derby practice. I'd like to share recipes from time to time, but can't really sustain a blog on that. And my OOTDs are really more of just an Instagram hobby.

So to fill in some gaps, I'd like to throw up some kinda sorta makeup how-to's. I just started really wearing makeup a few years ago, but now people ask me questions all the time. It's quite flattering!

So here's a few examples of what I tend to do. Tomorrow will be a quick lip breakdown.

Outfits Lately: Part 2

noreply@blogger.com (Anonymous) — Mon, 21 Oct 2013 13:00:00 +0000

Outfits Lately: Part 1

noreply@blogger.com (Anonymous) — Fri, 18 Oct 2013 13:00:00 +0000

So, it turns out I haven't dumped Outfit of the Day (OOTD) photos on here in almost four months. This means you're going to get a lot of repeat dresses!

Game 7: Kansas City Star Community Faces Photos

noreply@blogger.com (Anonymous) — Thu, 17 Oct 2013 13:00:00 +0000