What’s for Dinner?

Ground Beef Casserole is tonight’s selection, from a recipe on About.com (http://southernfood.about.com/od/hamburgcasseroles/r/bl30426e.htm). Ms. Foodie made some variations, but the end result was still yum!

#foodie #ieatthereforeiam #fallmenu

Favorite Fall Foods: Pumpkin Banana Bread

Ms. Foodie loves the fall, and baking is signature. Here’s the result of a mix up of some recipes I found on the Internet. #pumpkinbananabread #purty #fallfoods #fallmenu #foodie #ieatthereforeiam

Fish Friday: Rock Cod and Sour Cream Cabbage

Rock Cod and Cabbage

Ms. Foodie knows Lent is over, but fish on Friday is still an easy, go-to meal after a long and busy week.

For this Fish Friday, I took the yummy and hearty Rock Cod and marinated it in Trader Joe’s Sweet Chili Sauce, Cayenne, Salt, and a bit of dried Cilantro, then let the mix ruminate in the refrigerator for a couple of hours.

For the Cabbage, I followed a recipe at Group Recipes for Sour Cream Cabbage–simple, with nice flavor and texture. Cabbage is an excellent go-to vegetable that’s packed with Vitamin C and other nutrients, fiber, and is a perfect detoxifier.

While the Cabbage was cooking, Ms. Foodie heated up a couple of tablespoons of Olive Oil in a cast-iron skillet, took out the Rock Cod from the refrigerator, dredged it in flour, and lightly fried both sides of the fish until golden brown and done.

 

Breakfast from the Heart…

“Cooking is like love, it should be entered into with abandon or not at all.”

Harriet Van Horne, Vogue, October 1956

Heart-shaped Pancakes (use)

Happy Valentine’s Day! The Foodie family aren’t huge romantics, so this day often whooshes by with just a greeting of acknowledgment, and attended to like any other day.

But this V-Day, Ms. Foodie decided to be different (shocker!) and made Mr. Foodie his favorite meal: Pancakes. But these ones came straight from the heart, in the shape of a heart!

Ms. Foodie has tried lots of pancake recipes, and they never live up to the hype. So I came up with a few of my own. This simple Pancake Mix Recipe uses the following ingredients:

Dry:

2 cups Flour
1/4 cup Sugar
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt.

Wet:

1/3 cup oil (Canola, Vegetable Oil)
1 teaspoon Vanilla Extract
2 eggs (lightly beaten)
1 and 1/4 cup of milk (you can substitute Buttermilk or Almond Milk).

Ms. Foodie sifts the dry ingredients together, then I mix the wet ingredients in a separate bowl.  I create a little well in the dry ingredients, then lightly pour the wet mixture in stages, mixing well at each pour. You don’t want to over mix the batter though–lumps are good!

Ms. Foodie does not own a heart-shaped mold (that lack of romance thing), so I carefully placed the batter into a non-stick skillet to form little heart shapes. Ms. Foodie found that this got easier and more precise with each heart.

Heart-shaped Pancakes (Naked-use) Aren’t they pretty? And a bit rustic–definitely a reflection of us. We’re simple folks who enjoy Simple Fare!

Ms. Foodie threw some frozen berries (minus strawberries–Mr. Foodie is allergic) into Maple Syrup, and warmed it, then melted some Butter in a separate server. Nothing makes homemade Pancakes happier than warm Butter and Syrup!

So from this non-romantic, to the romantics of the world, have a loved-filled day, and Eat Heart-ty!

I Eat, therefore I Am: Spaghetti with Kale and Lemon

Nothing would be more tiresome than eating and drinking if God
had not made them a pleasure as well as a necessity
.”
— Voltaire

Spaghetti with Kale and Lemon

After all the SuperBowl food, Ms. Foodie needed a change of pace. Something light, yet filling. Thus, the perfect moment to try out this Spaghetti with Lemon and Kale recipe!

Ms. Foodie has been haunting the boards of Pinterest–next to food, it’s my latest obsession. So this gem from BevCooks looked appetizing, and more important, easy!

It was both, and with the touches of Lemon and Sunflower Seeds, made for a refreshing and stimulating meal.

Big Food for the Big Game

CIMG0371Ms. Foodie is by no means a sports fan–I just use any excuse to cook and party! SuperBowl Sunday is the perfect day to trot out some new recipes, or put a new twist on the old ones.

Ms. Foodie kept the nibbles few and simple: Potato Chips, Baby Carrots, Celery Sticks, and Toasted sliced mini Baguettes.  They were the perfect complement to the AllRecipes.com Garlic Feta Dip and the Egg and Avocado Salad found on the Never Homemaker site.

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Ms. Foodie liked this particular Egg Salad because of it’s simplicity and flexibility. Of course, changes were made: Ms. Foodie rarely does Mayonnaise, when Miracle Whip tastes better; and Salt and Pepper should always be to taste–a pinch just doesn’t do the trick.

CIMG0367But enough of the nibbles, it’s always the main event that gets me really excited!

Ms. Foodie has fallen in LOVE with Trader Joe’s Sweet Chili sauce, so she decided to sauce up her Pork Spare Ribs with it! I first seasoned the Ribs with some Sea Salt, Pepper, and a bit of Cayenne, then poured on the TJ’s Sweet Chili sauce (about half of the 10 ounce bottle for 12 ribs), sliced some onions to cover the ribs, and put the mix in a crock pot for about six hours.

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Once the Ribs were sufficiently succulent,  I placed them in a pan, basted them with the rest of the bottle of Sweet Chili sauce, then baked them uncovered in a 350 degree oven for about 45 minutes.

CIMG0374Ms. Foodie paired the Spare Ribs with my favorite Jasmine Rice–Man, were they tasty!

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That got us through two halves of the game, so for halftime, Ms. Foodie whipped up some sliders. Easy to do with pre-marinated Ground Beef, mini buns from Trader Joe’s (love that place!) and some sliced Cheddar.

I mixed the Ground Beef with chopped Onions, Garlic, Worcestershire sauce, Cumin, Basil, Thyme, Salt, Pepper, and a bit of Probiotic Yogurt. Ms. Foodie set the mixture in the fridge for a couple of hours to meld these flavors. It also helps me form the mix into little balls, about an inch to an inch-and-a-half in diameter.

CIMG0378In lieu of a grill, I lined a pan with aluminum foil, then cooked them in a 350 degree oven for 20-25 minutes. While the Burger Balls were cooking, it gave me time to prep the mini buns by cutting the Cheddar Cheese slices in quarters, and putting those mini-slices on each side of the bun.

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Ms. Foodie placed the prepped buns in the oven midway through the Burgers cooking. Once the Cheese was melted, everything comes out, and the Sliders are ready to be put together.

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No matter who wins the game, these SuperBowl goodies make for a victorious feast!

Quinoa Chili

Ms. Foodie decided to add a new twist to an old recipe. I gave my tried and true chili a bit of a facelift by adding some Quinoa, Fresh Tomato, Cilantro, Ginger, and Cinnamon!

Atop some warm homemade Cornbread and a dollop of Sour Cream, it’s the hit on this chilly Spring evening.

Liquid Days: Butternut Squash Soup with Ginger and Garlic

Ms. Foodie is on the third of her liquid days, and she is feeling mighty fabulous! Tomorrow is a return back to solid foods, though there is still a ways to go on this Cleanse. It’s all good, and a focused discipline that I would recommend to anyone who wants to maintain, or restore, healthy digestion.

Another fabulous soup I discovered during my liquid sojourn is a Butternut Squash Soup with Ginger and Garlic from The Joyful Belly, an Ayurveda-focused site.

As always, Ms. Foodie added her own touches. The recipe actually calls for Fennel, which I skipped. I added way more Onion, Garlic and Ginger, and incorporated more spice: Cayenne Pepper and Chili Powder. The final addition was two tablespoons full of Probiotic Yogurt–made the mixture so much more creamy and filling!

Liquid Days: Sweet Potato Soup with Quinoa and Coconut Milk

Ms. Foodie has entered the liquid phase of the Wellness Cleanse: three days of non-solids. This means all the juices, smoothies, and soups a girl can enjoy! If Ms. Foodie can’t drink it or slurp it, then it isn’t on the menu. So the balance of yesterday was spent in the kitchen, whipping up some scrumptious and tasty soups and smoothies.

This Sweet Potato Soup with Quinoa and Coconut Milk came from a site called, “A Veggie Adventure“. As usual, Ms. Foodie put her own spin on what is a solid (and delicious) recipe. I added more of the Cayenne Pepper and Chili Powder, used tri-color Quinoa, and instead of leaving chunks of sweet potato to “help the appearance”, Ms. Foodie put everything in a blender and pureed away!

With a dollop of Probiotic Yogurt, I think the appearance is fine; and the taste is phenomenal!