Anyway, it appears the light is best early in the morning somewhere between 7-9am. Unfortunately, I am not a morning person and I definitely do not cook before noon.

Until I figure out a way to deal with these (minor) problems, I have been using Instagram to keep my love for photography “alive”. I would love for you to follow me and if you have an account, I’d love to follow you as well!

My husband and I are happy to be living in Portland (Maine) once again and really enjoyed our Summer! Now that Fall is starting to make it’s debut, I am excited to see what the future holds! Take care!

These banana cookies are so simple to make, I couldn’t believe it. I only used bananas, oats, chocolate chips and cinnamon. You could also throw in nuts or dried fruit. Just try not to add too many ingredients or the cookies won’t hold.

This isn’t a very long post at all! Oops.

The sun is shining and we are headed down to the water to soak in some sunshine and spend some time with our 3 year old niece.

I think there will be some grilling as well! Have a great day!

Easy Breakfast Cookies {adapted from here}

INGREDIENTS:

• 2 old bananas
• 1 cup quick oats
• 1 handful of chocolate chips
• 1-2 tsp ground cinnamon

DIRECTIONS:

In a bowl, mash bananas with a fork and add in the quick oats. Mix well.

Stir in the chocolate chips and cinnamon.

On a greased baking sheet (important!) spoon out ~12-15 cookies and bake in the oven at 350 for 15 minutes.

Now that I have learned what goes into this burger (I have also made a basic bean burger before), I feel like the possibilities are endless! I can’t wait to experiment with different beans, different seasonings, veggies, grains etc.

The first time I made this recipe, I used dried black beans instead of canned. I wanted to see how simple it was to go through the process of rehydrating the beans and I am happy to report that it was a little time consuming, but very easy! I don’t have the exact directions that I used that day so I didn’t include it in the directions below, but you basically soak beans overnight and then cook in a saucepan with water until done! I will buy dry beans again because although time consuming, I like how they have less sodium (and other ingredients) than canned.

That may be a disgusting picture above (I don’t think so), but I can’t stop staring directly at it.

This recipe makes 6 patties which is quite alright with me. We have made this twice so far and have just one left in the freezer to fight over. I appreciate how versatile they are, we have eaten them on buns, without buns and crumbled in a bowl with veggies. I bet there are other ways to use them too, like in a salad or maybe an omelette (too far?). *I just drove myself crazy thinking of how to spell omelette. It looks like such an insane word to me now. I also saw it spelled omelet. WHICH ONE IS RIGHT??

No veggie burger is complete unless topped with a fried egg and sriracha!

Oh and you better toast that bun.

Black Bean & Quinoa Veggie Burgers {slightly adapted from Prevention RD}
Makes 6 patties

INGREDIENTS:

• 1/2 cup dry quinoa (I used the red variety)
• 1 tsp olive oil
• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp kosher salt, divided, plus more to taste
• 1 (15oz) can black beans, drained and rinsed
• 2 tbsp tomato paste
• 1 large egg
• 2/3 cup frozen corn
• 1/2 cup cilantro, chopped
• 1 chipotle in adobo, minced (or 2 for bolder flavor)
• 2 tsp ground cumin
• 1/2 cup rolled oats
• 1/4 oat flour (make by placing rolled oats in food processor)
• 6 bulky rolls
• Toppings of choice (fried egg, sriracha, lettuce, tomato etc.)

DIRECTIONS:

Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and let cool slightly. (You can use pre-cooked quinoa if you like).

Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.

Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

When ready to eat, preheat the oven to 400°F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are crispy. Carefully flip the patty over and cook another 10 minutes, until heated through. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve in bulky roll with toppings of choice.

*Print Recipe

Pasta in soup is a favorite of mine! Or… I suppose adding any starch because I like the addition of rice in some soups and also enjoy a few big chunks of potato (not with the rice).  ALSO, dipping bread into soup…that counts right?

So it’s a beautiful day out there today and although it is not as warm as I’d like, at least the sun is shining. My husband and I have a lot of errands today so this will be fairly short! Not that I have anything new to mention especially since I haven’t been feeling well. Activities have been limited to laying on the couch, watching tv and drinking a lot of tea.

Oh I know what I can share! I think I have a few cavities. Actually, I know I have a few cavities…the left side of my mouth is in so much pain, I can hardly think straight. Here’s the thing, I HATE going to the Dentist and I have been putting this off for…oh, maybe over a year. So it’s my own fault.

ANYWAY.

Soups are always an easy meal to make. Chop up veggies, add broth, throw in pasta and what not, then a dash of this and that and let it heat through.

Here it is all finished up!

CHEESE! Don’t forget the cheese.

Fresh grated cheese if you can. Huge difference. I used Romano because I had it on hand but use whatever you like!

Tortellini Soup {adapted from the cookbook, Cook without a Book: Meatless Meals}

INGREDIENTS:

• 1 quart good quality vegetable broth
• 1 can (14.5oz) petite-cut diced tomatoes
• 1 medium-large onion, cut into medium dice
• 2 medium carrots, peeled and cut into medium dice
• 1 tsp Italian seasoning (or equal amounts basil, rosemary, thyme, oregano)
• 8 lightly packed cups (about 8oz) baby spinach
• 2 cups (about 9oz) bite-size cheese tortellini, fresh or frozen
• Grated cheese, for passing (Romano, Parmesan Reggiano, etc)

DIRECTIONS:

Heat a small saucepan over medium-high. Combine the broth and tomatoes in the saucepan and bring to a boil. Turn off heat, set aside.

Meanwhile, heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onion and carrots and cook until soft and golden brown, about 5 minutes. Stir in the zucchini and Italian seasoning and cook until fragrant, a minute or so. Add the hot broth mixture and 1 cup of water and bring to a simmer. Reduce heat to medium-low and simmer, partially covered, for about 10 minutes.

Add the spinach, stirring until it wilts and cook, partially covered, about 5 minutes longer. Stir in the tortellini and cook, partially covered, until the tortellini are tender and their starch has lightly thickened the soup, about 4-6 minutes. Serve hot with grated cheese passed separately.

 *Print Recipe

I wanted to update my site many times last week but I could never bring myself to do it. I was watching the news a lot and following the Boston coverage, feeling happy that we were no longer Boston residents but also sad that we were no longer Boston residents. I would have loved to have been back in the city, witnessing all the compassion and strength. I am really really glad that my husband and I had a chance to live in that fantastic city. I wish it had been longer than a year, but I will never forget the fun we had and all the amazing people we met! Fortunately, no one I know was harmed but my heart breaks for those who were killed and are currently in critical care.

I also did not update because I have been sick with a terrible head cold all week. Headache, coughing, sore throat, etc. Not cool.

I am still feeling a little under the weather but I did not have to work today so I was able to spend the majority of my time on the couch, watching the Red Sox game (and missing most of it because I fell asleep!).

Now I have poured myself a hot cup of honey, with a splash of tea (kidding) and wanted to stop in and say hello!

Who knew how easy granola was to make! I made Shutterbean’s Killer Granola a few months ago and it was fantastic. After trying out two great recipes and realizing how simple they are, I think I could maybe create my own next time! Could you imagine?! ME making my OWN recipe…

I’m so funny.

All mixed up! I love the combination of sliced almonds and whole almonds. Since almonds are expensive, I went to the bulk section at my local grocery store and scooped out a cup of each, so much cheaper!

This made quite a lot, so I have been eating it all.week.long.

I am happy to report that I never got sick of it! Neither did my husband! 

Toasted Almond Granola {adapted from Joy The Baker}

INGREDIENTS:

• 4 cups old fashioned oats
• 1 cup sliced, raw almonds
• 1 cup whole, raw almonds
• 1/2 cup sweetened shredded coconut
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 tbsp butter
• 1/4 cup vegetable oil
• 1/4 cup honey
• 1/2 cup light brown sugar (what I had on hand)
• 1 tsp pure vanilla extract

DIRECTIONS:

Place a rack in the upper third and middle of the oven and preheat to 325°F. Line two baking sheets with parchment paper and set aside.

Whisk together oats, whole almonds, slivered almonds, coconut, cinnamon and salt. Set aside.

In a medium saucepan, melt butter, oil, honey and brown sugar until the sugar is dissolved and mixture begins to boil. Carefully whisk together so it’s well incorporated. Add the vanilla extract. Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, making sure all of the oat mixture gets moistened by the sugar and oil mixture.

Spread the mixture onto the prepared baking sheet. Bake for 25-30 minutes, removing oats to stir and toss on the pan twice during baking. Remove from the oven and let cool. Once cooled, store in an airtight container for up to two weeks.

*Print Recipe

I have been staying with my Mother-In-Law this past week because my husband has been away. He and his dad take a trip every year to see the Frozen Four Hockey Tournament (college hockey) and this year it is in Pittsburgh. Every year they host it in a different city, so he has been to some pretty cool places! Not that I am jealous or anything…

I have been wanting to make Pad Thai for quite some time now because it is one of my favorite dishes to order at a Thai restaurant. I don’t know what took me so long, maybe I thought it would be difficult? Well I was wrong.

I was flipping through a new cookbook of mine called, Cook without a Book: Meatless Meals: Recipes and Techniques for Part-Time and Full-Time Vegetarians, and I found a recipe for “Perfect Pad Thai”. Clearly, I needed to give it a try…I mean it has the word “perfect” in the title and all! The ingredient list wasn’t long and the steps seemed simple. Yes, you can swap out the tofu for chicken, shrimp or whatever your little heart desires! The tofu was fantastic though so please give it a try, PLEASE?!

If you have never made Pad Thai, I feel like this is a good place to start because of how simple it is. I believe there are many recipes that are more “involved” and everything but I am glad I started with this one! If you make Pad Thai all the time and have a favorite way to make it, please share in the comments!

I did have ONE problem. The recipe in the book said to take your rice stick noodles and place them in an 8-9 inch square pan and place boiling water over the noodles. Then cover and let stand for for 5 minutes, until soft. However, this did not work for me! Most of the noodles stuck together and took way longer than 5 minutes to soften. Maybe other people have had better luck but I looked at the directions on the package of noodles I had purchased and those directions were completely different than the book. Lesson learned: always double check package directions vs. recipe directions for things like this. Oh and next time I am busting out the chopsticks! I really like using them and we have a few pairs at home.

What are your thoughts on chopsticks? Do you use them often or do you like to use a fork instead?

Pad Thai with Tofu {adapted from Pam Anderson’s Cook without a Book}

INGREDIENTS:

• 7-8 oz extra firm tofu (1/2 package)
• 8 oz Thai rice stick noodles
• Pad Thai Sauce (recipe follows)
• 1 medium-large onion, halved from pole to pole, each half cut into 6 wedges)
• 1 tbsp minced garlic
• 6 scallions, cut into 1-inch lengths
• 8 oz (scant 3 cups) bean sprouts, rinsed
• 2 large eggs, lightly beaten
• 2 tbsp vegetable oil
• 1 lime, cut into 6 wedges
• 1/4 cup roasted peanuts, coarsely chopped
• Cilantro leaves for garnish (optional)

For the Pad Thai Sauce

• 6 tbsp low-sodium soy sauce
• 2 tbsp sugar
• 1 tsp red pepper flakes (or more if you like it spicier!)

Mix all ingredients together.

DIRECTIONS:

Drain the tofu and place on a plate. Top with a second plate and weight with a heavy can. Set aside for 10 minutes to press out some of the liquid.

Cook Thai rice stick noodles according to package direction. Set aside.

Place the Pad Thai Sauce in a small bowl. Cut the pressed tofu in bite size cubes. Arrange the onion, garlic, scallions, bean sprouts, and eggs next to your stovetop. (you need to move quickly so it helps having everything ready!)

Heat a 12-inch nonstick skillet (or wok) over high heat. When very hot, Add 1 tbsp of the oil and the onion and stir fry until the onion is still crisp and spotty brown, about 1 minute. Add the tofu and stir-fry until lightly browned, about 1 minute. Stir in the garlic, scallions, and bean sprouts and stir-fry until the vegetables wilt slightly, about 1 minute. Make a well in the center of the pan and pour in the eggs. Cook until partially set, then scramble into the vegetable mixture. Transfer to a bowl, pour half the Pad Thai Sauce over it, toss to coat.

Add the remaining 1 tbsp oil to the same skillet and heat until shimmering. Toss the noodles with the remaining Pad Thai Sauce. Add to the skillet and stir-fry until heated through, about 2 minutes. Return the vegetable mixture to the skillet and stir-fry until noodles are heated through. Transfer to a serving platter and squeeze 2 of the lime wedges over the noodles, sprinkle with peanuts. Garnish with cilantro and remaining lime wedges. Serve immediately.

*Print Recipe

What a fantastic name for a meal…HUEVOS RANCHEROS! So fun to say, right?

I hope you are saying it out loud right now.

Well I am excited to be blogging again! Man, I really dislike the word blogging. Anyway, I have a lot of photos saved on the computer so I will try and post on a more consistent schedule. I have a lot of fantastic recipes and I can’t wait to share them!

I am trying not to continuously remake recipes from other sites but I can’t help it! My Pinterest is FULL of awesome recipes and I want to make all of them. I have to learn to be a better cook somehow right?  I do have a few ideas of my own that I will try to incorporate as soon as I can and my husband comes up with the coolest ideas, so that is helpful.

This is my new favorite breakfast recipe I have ever made, which actually doesn’t say much because my breakfast usually consist of pretty boring food such as toast, fried eggs, scrambled eggs, yogurt with granola or the occasional Dunkin Donuts. My husband really loved this meal (huge bean fan!).

It’s very easy to make and so very good. It was one of those fantastic situations where I was making a grocery list and was thinking to myself that I hadn’t tried a good breakfast recipe in awhile and BOOM this recipe appeared right before my eyes and I knew I had to make it ASAP.

It would be great for dinner as well, it’s 10pm and I’m craving one right now!

Huevos Rancheros  {adapted from Bev Cooks }
Makes 4 Rancheros

INGREDIENTS:

• 2-3 tbsp extra virgin olive oil, divided
• 4 corn tortillas
• 1 cup black beans (1 can, drained and rinsed)
• 2 cloves garlic
• 3-4 tsp chili powder (OR 2 tsp chili powder, 2 tsp cumin. I didn’t have cumin on hand)
• 4 tbsp salsa
• 4 eggs
• Fresh cilantro, for garnish
• Coarse salt and freshly ground pepper

DIRECTIONS:

In a food processor, add the beans, garlic, chili powder, ~1 tbsp oil and a pinch of salt and pepper. Blitz until you get a puree, adding more oil if needed. Transfer to a small sauce pan and set it on a low heat. Stir until mixture is heated through. Remove from heat.

Put a small skillet over the heated burner and add the tiniest bit of oil. Lightly toast each tortilla until slightly browned and bubbly. Transfer to a plate.

Add ~1 tsp of oil to the skillet and crack your first egg in. You can also use a bigger skillet to fry more than one egg at a time. Continue to fry eggs until the whites are set but the yolks are still runny.

In the meantime, spread the bean mixture over each tortilla, followed by a thin layer of salsa. Then top each with an egg. Dollop with a little more salsa, cilantro and black pepper.

*Print Recipe

If anyone was wondering why I haven’t updated in 23 years, I decided to take a break and refocus. It stopped being fun and started to feel like a chore and that’s not a great feeling, especially when I am still new at this! I am coming back soon with a brand new name, new design ANDDDD I already have like 6 recipes that I want to share and I am getting really excited to share them with you!

I hope those of you who have stopped by here will check out my new site when it’s ready!!

Thanks so much, and now an exclusive preview of what’s to come….

HAHA! Sorry…

Ok well how about a picture of the D-man? Lazy bum.

Ok… well there will be cookies involved. Yum! See you soon!

Oh hey. Hi.

What’s new? Not a whole lot on this end. I made a batch of cooked wheat berries for the first time and they are really good (is this exciting news or WHAT)! I mentioned in this post that I had received them as part of my Valentine’s Day gift from the husband H-man. They take some time to “make” which basically means they need to soak for a long period of time (overnight, if you’d like ) and then you cook them in simmering water for another 1 to 1 1/2 hours. Plan ahead! It’s really worth it, because they taste great and they are good for you! WINWIN.

These are the cooking directions I found that were very helpful.    

It has been a while since I’ve made stuffed peppers but when I was trying to figure out how to use the cooked wheat berries, they immediately came to mind (yes, I cooked the wheat berries without having a clue on how I was going to use them… I was excited). Then I thought feta would be a nice addition because I have put it in stuffed peppers before. Then maybe a little spinach, some shallots and some diced tomatoes and yeah! That’s pretty much sums up my thinking process.

To be honest, these pictures are driving me nuts. I need to stop using my indoor lights at night (or actually learn how to use them).

Natural light is

so

so

so

so 

much nicer.

They came out great!

I am going to go ahead and post these terrible photos anyway because that’s how much I enjoyed this meal and I wanted to share it with you ASAP. 

Enjoy!

Stuffed Peppers with Wheat Berries
Makes 4 large peppers

Ingredients:

• 4 large green peppers
• 2 tbsp olive oil
• 2 shallots, diced (or medium sized onion)
• 2 1/2 cups wheat berries, cooked
• 28 oz can of diced tomatoes, ~1/2 liquid drained
• 3-4 cups loosely packed spinach (or 3-4 handfuls)
• 6 oz feta cheese, crumbled
• 1/2 tsp salt, plus extra for boiling water
• 1/4 tsp pepper

Directions:

Bring a large pot of water to boil (enough to cover peppers). Meanwhile, cut the tops off of the peppers, remove seeds. Chop the pepper tops, if you would like.

Preheat oven to 350°F

When the water boils, add salt (~1/2 tbsp) and immerse the peppers. Cook until bright green, ~1-3 minutes. Remove peppers and let cool.

While the peppers cool, heat oil in a large skillet over medium heat. Add shallot and green pepper (if using) and cook until softened ~3-5 minutes. Add wheat berries, 1 cup of the diced tomatoes, salt, pepper and spinach. Cook until heated through and spinach is wilted. Remove from heat and mix in feta.

Add some of the diced tomatoes to the bottom of a lightly greased 8 x 8 glass baking dish. Stuff each pepper evenly with the mixture and place into the baking dish. Top with the remaining diced tomatoes.

Bake 50-55 minutes, until heated through.

**Print this Recipe**

I finally did it!! (No, not post 2-3 times this week. Oops again). I finally have my own recipe! Well I’m sure I didn’t “invent” tempeh enchiladas. I wanted a new recipe using tempeh and I thought it was a good substitute for ground beef so then I thought of beef enchiladas turned into tempeh enchiladas. Get what I’m sayin’? 

I know, a lot of you will probably read the title and think “Tempeh? Wtf?? WTF!!? No thanks, ya freak” and will leave the site immediately. BUT I hope you don’t leave and I really hope you try this recipe. With the other ingredients involved, you can’t even taste the tempeh (not that it even has a taste to it) and it has an incredible texture. That is my favorite part. I try not to eat a lot of meat so I appreciate substitutions like this one and it is a healthier alternative. NOT that this whole thing is “healthy” because of the tortillas, rice, enchilada sauce and mounds of cheese I used but you know what I mean. 

My husband and I have really loved this Buffalo Tempeh “Wing” recipe for many years but I figured it was time to try a new tempeh recipe and I’m glad I did. This is a new favorite.

If you don’t try it out, forget you! Just kidding…but not really.

Ok kidding.

I made taco seasoning from scratch because I had all of the spices on hand. If you do not, I suggest you stock up on these spices to keep in your cupboard because you can use them for a number of things. OR just buy a packet of taco seasoning…I guess.

Heat up some oil in a pan.

Toss in some diced onion.

Then the shredded tempeh. You don’t need to tell me how gross this looks, I know. Don’t be scared.

Homemade taco seasoning.

Make sure it is mixed well.

Add in your cooked rice.

Drained black beans are next.

Some enchie sauce.

And finally, cheeeeeeeese.

Now doesn’t this look more appetizing? Well…maybe not the colors but it’s so good, I promise you!

Make sure you roll up each enchilada tightly so they will all fit into your baking dish.

Add the rest of the enchilada sauce on top.

Top with more cheeeeese!

Finished! I should have left it in longer but I was getting impatient and very hungry and anxious to see if it worked.

It worked!! I topped it with hot sauce and ate it while watching the movie, Looper. Not such a terrible movie I’d have to say. It’s very strange how they made Joseph Gordon-Levitt look like a young Bruce Willis. Oh Bruce… I hope you never retire.

Ok that’s all I have to say because as I’m sitting here, I can here gun shots in the distance and it’s incredibly distracting. I might go hide under the table (I hear them quite often, I guess that’s what happens when you live in the middle of the Maine woods and people need to “practice” their shooting techniques, at least that’s what I tell myself it is).

Tempeh Enchiladas

Ingredients:

Taco seasoning 

• 1 tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/4 tsp oregano
• 1/2 tsp paprika
• 1 tsp salt
• 1 tsp pepper

Enchiladas

• 2 packages of tempeh, shredded
• 1 can black beans, drained and rinsed
• 1 medium onion, chopped
• 2 tbsp olive oil
• 2 cups cooked rice
• 8 large tortillas
• 28 oz can red enchilada sauce
• Shredded cheese (we used a mexican blend)

Directions:

To make the taco seasoning: Mix the spices in a bowl! Set aside.

Preheat oven to 375°F

Heat oil in large skillet over medium high heat. Add diced onion and cook until softened, ~3 minutes. Stir in crumbled tempeh and taco seasoning. Mix well and cook for 5 minutes. Stir in beans, cooked rice, 1 1/2 cups of the sauce and 1 cup of cheese. Mix well and continue to cook until everything is heated thoroughly, ~5-7 minutes.

Grease a 9 x 10 glass baking dish with a good amount of non-cook spray and set aside. Wrap tortillas in a slightly damp paper towel and heat in microwave for a 10-15 seconds. To each tortilla, add in some of the tempeh mixture, roll very tightly and place into the baking dish. Continue with the rest of the tortillas.

Pour remaining enchilada sauce on top of the tortillas and the rest of the shredded cheese. Cook in the oven for 15-20 minutes or until the cheese is melted and bubbling. 

Serve immediately.

**Print this Recipe**