Breakfast Panini

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Breakfast.  Actuallyyyyy, I could eat this for every meal.  This is a hearty breakfast.  We all need those sometimes.  I’m not going to tell you it’s difficult because it’s so easy to make, I almost feel silly!  I definitely recommend this if you have a long day ahead of walking, traveling, or exploring!

Breakfast Panini

Makes 3 large paninis

Ingredients

6 slices of sourdough panini bread

3/4 cup extra sharp cheddar cheese

9 eggs

Splash of milk

2 Tbsp fresh chives, chopped

2 avocados, sliced

Salsa and hot sauce

Directions

In a large bowl, whisk eggs and chives together with a splash of milk.  Over a medium-heated skillet, scramble 9 eggs as you normally would.  When they are scrambled to your liking, remove from heat.

Meanwhile, prepare your panini.  On 3 of the 6 slices of bread, place half of an avocado on each.  Sliver the avocado so that it covers the bread.  Sprinkle 1/4 cup cheese on top.  Once the eggs are done, spread 1/3 of the eggs on each panini.  On the other slice of bread, thinly spread a layer of salsa over the entire piece.  Place the salsa slice of bread on top of the other slice, making a sandwich.  Put sandwich in the panini press for just a couple minutes.  Make sure the press is sprayed with cooking oil.  Voila!  

Feel free to add more (bacon?) to your own panini! 

With love, 

Anne 

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On the Bright Side

This past week was full of lots of adventures!  My walk to get a flu shot wasn’t so bad. 

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We went to the Rhododendron and Bonsai Gardens.  Simply beautiful. 

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Hope you’re having a great week!  

With love, 

Anne

 

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FALL-afel

If you’re already sick of me talking about fall, you should tune into the blog in, mmm, 3 months.  Fa-la-la-lafel.  Yesterday we had a thunderstorm.  Wahoa!  Well, we never have those, except this summer we have had MANY.  I’m okay with them.  Makes me think of my childhood.  Just kidding—but, it made me excited for the cooler temperatures.  I’m sure if you watched Sunday night football you would have seen our Seahawks getting struck by lightning!  Actually, if you did watch Sunday night football, you would not have seen that.  I was testing you.  But there was a delay of game which left me with more time to sing Carrie Underwood’s version of the Sunday night football song in my head.  That’s not a good thing, you know.  How do we feel about Faith Hill being replaced by Carrie Underwood?  Faith Hill is 45 years old so I guess it’s time to retire her.  If you ask me, I think they should ask Paul McCartney to sing.  I already know what he would say about Sunday night’s game….TOO MUCH RAIN. 

Too late to get back on track?  I made falafel and it was good.  Thanks to SAVEUR, my savior.  They know food.  And falafel.  Image

Falafel 

Adapted from Saveur

Serves 3-4

Ingredients

1/2 lb. canned chickpeas
1 cup flat-leaf parsley, roughly chopped
1 tsp. flour
3/4 tsp cayenne pepper, if you want some spice
3/4 tsp. ground cumin
3 cloves garlic, smashed
1 small yellow onion, roughly chopped
1 1/2 tsp. baking soda mixed mixed with 1 Tbsp water

Directions

Rinse and drain chickpeas.  Place in food processor with parsley, flour, cayenne, cumin, garlic, and onions.  Pulse until well combined with a coarse texture (may take a few minutes).  Add the baking soda and water mixture and process.  Chill in freezer for 20 minutes.  

Once the falafel mixture is out of the freezer, spoon into round-ish balls.  

Instead of deep frying, I pan-fried the falafel.  They may flatten in shape but still taste the same.  Over medium-high heat, generously drizzle oil onto a sauté pan.  Place falafel on the pan with a little space in between each ball.  Heat until on side is brown and crispy.  Flip falafel over and cook the other side until brown and crispy.  

Serve with whatever you would like!  I had a warm pita coated in hummus, mixed greens, and feta.  Image

With love, 

Anne

 

 

 

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Tomato Basil Soup

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I’m not very good at eating soup when it’s hot out.  I never crave it.  I do, however, love eating soup when it’s chilly.  Or chili. 😉

Anyway, it’s not getting much cooler here.  I thought it was time but this week will be close to 90 degrees!  Come on, already.  But when those chilly days do arrive, I’ll be ready with my tomato basil soup in hand.  

Tomato Basil Soup

Serves 4

Ingredients

1 28oz can diced tomatoes

2 cloves garlic, diced

1 medium sized yellow onion, diced

2 cups vegetable broth

3/4 cup fresh basil

salt and pepper

olive oil 

Directions

In a large pot, sauté garlic and onions in olive oil for several minutes on medium-high heat, until translucent.  Add all of your diced tomatoes to the pot and heat for 2-3 more minutes.  Remove from heat and place your tomato mixture in the blender.  If you have an immersion blender, just leave it on the stove and use that.  Add salt and pepper and basil to the tomato mixture.  Blend well.  Place the blended tomato basil mixture back in the large pot on the stove on low-medium.  Add the vegetable broth and heat for 5 or so minutes until soup is hot.  Serve immediately.  Preferably with a grilled cheese panini. 

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With love, 

Anne

 

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A little behind…

My sincere apologies.  I’m not sure if you have ever looked at my recipe page for my blog, you know, the page that is supposed to list ALL of my recipes?  Well, I’ve only been like three months behind in updating it…but it’s updated!  It has every last recipe up until yesterday’s salad.  Whew.  I’m sorry.  What kind of help am I when I don’t even update it?  No help.  But here we are!  All up to date and happy indeed.  Image

Speaking of up to date, let me share my last two weeks with you.

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Got my horrible cast off only to have another cast put on.  Thankfully it’s removable (AKA: I CAN SHOWER WITHOUT A GARBAGE BAG ON MY ARM)!  So here I am.  Still broken.  Still uncomfortable.  Still healing.

…but at least my recipe page is up to date!

With love,

Anne

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Fried Goat Cheese and Heirloom Tomato Salad

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Pan-frying goat cheese is sort of always a great idea. Just so you know. Sometimes I want a simple salad without all the frills. Pan-frying the goat cheese is very simple and takes all of 5 minutes to make. Then…ta-da! Your simple salad with lettuce and tomatoes looks a little better—and tastes better!

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Fried Goat Cheese and Heirloom Tomato Salad

Serves 2

Ingredients

1 small-medium size head of red leaf lettuce, rinsed

2 medium heirloom tomatoes, thinly sliced

1 log of goat cheese, 4 oz

3/4 cup bread crumbs

1 egg, whisked well

3 Tbsp olive oil

1 Tbsp red wine vinegar

Salt and pepper to taste

Directions

For the goat cheese: Heat a sauté pan with a little olive oil. Slice the log of goat cheese into about 6 even rounds. Dip the goat cheese into the egg and directly into the breadcrumbs. Make sure the goat cheese is evenly coated by breadcrumbs. Sauté goat cheese for about 2 minutes on each side.

Mix the red wine vinegar with the olive oil. Add some salt and pepper to taste. If you don’t like red wine vinegar, feel free to use balsamic.

Drizzle dressing over red leaf lettuce. Toss well. Top with fresh heirloom tomatoes and a few goat cheese rounds. Finish with freshly cracked pepper. Serve immediately.

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With love,

Anne

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On the bright side

Holy moly, this was an exhausting weekend!   We went to a music festival just a few blocks away from our apartment and it was…wonderful.  Well, parts of it.  You see, once you get by the people dressed as zombies and the girls in sports bra fashion, you make it to the show you want to see and everything is pretty good after that.  I wish I could tell you differently,  but that was what was happening this weekend.  To be perfectly honest, the comedy at this music festival was actually the very best part.  Not to mention you are seated in an air-conditioned seat in a theater instead of outside in the heat with 12 year olds dressed like they are from the 70s.  You take what you can, folks.  All in all, we had fun…but it took some strategy. 

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Hope you all had a great weekend! 

With love, 

Anne 

 

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Streusel-Topped Brownies

Happy Friday to all!  Fall is COMING!  I’m so so so excited.  Image

Since I have a bit of time off…please come over to cook and bake with me?  This week’s small victory was the ponytail.  I have been able to haphazardly stuff my hair inside a rubber band without help.  Hooray!  Another victory?  Streusel-topped brownies.  Probably a larger victory than the hair…but don’t tell my physical therapist that.

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Streusel-Topped Brownies

Adapted from Hungry Girl Por Vida 

Makes 9 brownies

Ingredients

For the streusel:

3 Tablespoons melted, unsalted, butter

6 Tablespoons sugar

3 Tablespoons cocoa powder

2 Tablespoons all-purpose flour

tiny pinch of cinnamon

Stir together all ingredients until they form a kind of chunky topping.  Refrigerate while you make the brownies.

For the brownies: 

10 tablespoons unsalted butter, melted

1 1/4 cups sugar

3/4 cup plus 2 tablespoons cocoa

1/4 teaspoon salt

1/2 teaspoon pure vanilla

2 large, cold eggs

1/2 cup flour

Directions

Preheat oven to 325F. Grease an 8×8 pan.

Combine melted butter with sugar, cocoa, and salt.

Stir in the vanilla and add eggs one at a time, stirring vigorously.

Add the flour and mix until incorporated.  I don’t use a mixer so I mixed everything until smooth and combined.  Scrape the batter into the pan and evenly top with streusel. Bake for 25-35 minutes until toothpick comes out pretty clean.

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With love,

Anne

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Black Bean Nachos with Pomegranate Salsa

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It took me awhile to get into nachos.  I was never the one to choose those big round yellow chips with the velveeta colored warm cheese.  If you go to restaurants they almost always have meaty nachos.  So there I was.  Not interested in nachos.  I was okay with that, except I found a recipe that I knew would not fail me.  And here I am today….and I was not failed. 

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Black Bean Nachos with Pomegranate Salsa 

Adapted from Love and Olive Oil

Serves 4 as appetizer

Ingredients

1/2 can of refried black beans (Total of 7 ounces or so)

2 tsp hot sauce, I used Cholula

1/2 tsp garlic powder

Salt and pepper

3 large handfuls of tortilla chips—thinner the better

1 cup shredded cheese, I used a Mexican blend

2 Tbsp diced green chiles

For salsa:  

3/4 cup pomegranate arils

1 small tomato, diced 

1 avocado, cubed

1/4 cup fresh cilantro, roughly chopped

juice of 1 lime

2 ounces cotija cheese, crumbled

Directions

Preheat oven to 400 degrees. 

Mix refried black  beans with ~1/4 cup water in a saucepan over medium heat. Add hot sauce, garlic powder, and salt and pepper and stir until smooth and heated through. Remove from heat.

Place half of the chips on the baking dish or cooking platter.  Spoon half of the black bean mixture on top, add half of the green chiles, and then sprinkle half of the cheese on top of that.  Place the rest of the chips on top and repeat with the rest of the beans, chiles, and cheese. 

Bake for 5-7 minutes until cheese has melted. 

For the salsa, combine pomegranate arils, cilantro, avocado, and tomato.  Add cilantro and lime juice, and mix.  Coat the nachos with the salsa and finish with a sprinkle of the cotija cheese.  Eat right away! Image

With love, 

Anne

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Broken

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Don’t even get me started over here.  I’ve gone and broken my darn elbow.  It is not something that I can describe as being comfortable or fun, but it is broken and I cannot change that.  All I can do is follow orders from hand doctors (?).  But really.  It’s absolutely awful.  Thankfully the pain has come and gone and now I just have a cast to remind me of how uncomfortable my life will be for awhile.  In the grand scheme of things…it will be a short while.  I didn’t injure my brain.  I didn’t break my heart.  I simply broke a bone.

So here I am.  Typing because I have angled my arm so that I am capable of typing to tell you that this sucks!  And I will be cooking a lot more but it will take me a bit longer.  And I will be taking pictures but they won’t be as easy to snap.  And I will be teaching Max how to put my hair in a ponytail because the first try ended with me leaving my hair down…luckily we have time.

It is a major pain…but it could be worse, huh?

With love,

Anne

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