Smoky Quesadillas

I am a carnivore - through and through.  But, sometimes I wonder about our meat consumption.  I think about my high cholesterol, and how exactly it is that we should be eating.  Everyone has an opinion, and honestly, I would never give up meat because I feel bad for the animals (sorry).   I feel like my attitudes are kind of changing - like meat should be an accessory rather than the main dish.  Rob is totally going to kill me when he reads this.

I do think that when our grandparents were growing up, meat was a luxury.  Rob will be traveling for almost two weeks in March and I'm toying with the idea of making totally meatless dinners.  What do you think?  Anyone have any great suggestions for meatless meals?

We're not going to go vegetarian or anything, I'm just more curious than anything - to see how we feel, what the kids think, etc.  And, really, why not? 

I have been consciously trying to up my veggie intake - mostly because I know I have a physical in May and I'm curious to see if I can move my cholesterol number.

I wanted to share a recipe with you that is meatless - but still hearty, filling, and "smokily" delicious. The smoky flavor of the chipotles really shines here.  It's zippy, but you won't break a sweat or anything! 

my new favorite quesadillas

ingredients:
1 T canola oil
1 large portabello, wiped and sliced
1 small red onion, sliced
1/2 tsp garlic powder
1/2 tsp smoked paprika
freshly ground black pepper
kosher salt
2 chipotle peppers, diced (canned in adobo sauce)
1/4 cup vegetarian refried beans
1/4 cup shredded "seriously sharp Cabot" cheddar
flour quesadillas (or corn, your choice)

1.  In an iron skillet, saute mushroom and onion in oil over high heat for 3 minutes or until browned.  Remove from heat and add garlic, paprika, salt, pepper, and chipotles.
2.  Spread beans over tortilla.  Sprinkle cheese over beans.  Place mushroom mixture over cheese.
3.  Place tortilla over mushroom mixture.
4.  Brown quesadilla in iron skillet (don't clean it in between) - over medium-high heat for about 3 minutes per side or until cheese is melted.
5.  Serve with salsa, guacamole, and sour cream.

An Apple Pie Tutorial

Is there anything better than apple pie?  I'll show you how I make mine - it's really, really good - and, although minimally time-consuming, it's worth it. 

I try to use local apples whenever possible - these are Stayman Winesap - perfectly tart and firm.  I peel and slice and then pop the bowl in the microwave for about five minutes before adding the rest of the ingredients. 

fresh cinnamon and nutmeg are terrific in this rustic application

I then add the dry ingredients - 1/2 cup sugar, 1/3 cup flour, 1 tsp kosher salt, 2 tsp cinnamon, and 1/4 tsp nutmeg.  Stir and microwave for another five minutes or so.  

I use the microwave because unlike the stovetop for cooking, the apples don't stick to the bowl!

 Place the apples into a prepared crust - my recipe: 1/4 cup butter, 1/4 cup shortening, 1 cup flour, 1 tsp kosher salt, and 5-6 T of ice water.  

The next step is to prepare the crumb topping : 1/3 cup flour, 1/3 cup brown sugar, 5 T butter

Bake pie at 375 degrees (on bottom rack) for about 40-50 minutes or until top is nicely browned.  Serve warm with vanilla ice cream.  We also enjoy ours the next morning (warmed) with milk on top!  

Happy Valentine's Day

 Happy Valentine's Day!

Hope you have a great day - and that you can spend some time with those you love. 

our kids presents - sweatshirts and rain boots - which they received in January! 

 And, if you're lucky - to eat some great food! 

Love,
Kirsten

Leek and Potato Pizza

Even though I can't convince Rob and Mrs P that pizza can contain various toppings and ingredients - I'm still calling this pizza. I guess I'm just a rebel like that. 

I bought myself the Pioneer Woman cookbook last year and lately I've been perusing my old cookbooks for some new ideas.  I happened upon this recipe for leek and potato pizza - the planets were aligned and I already  had most of the ingredients.  I had already planned to make pizza anyway, so the dough was in the process of rising when I started plotting my game plan. 

Her recipe included: leeks, bacon, fresh mozzarella, chevre, and sliced yukon gold potatoes.  I used: yukon gold potatoes, leeks, pancetta, parmesan, and brie.  

My mandolin slicer made short work of the yukons.  I set the depth for a thin slice - I'll admit, I was a little skeptical that the potatoes would actually cook enough to become tender. 

This cubed pancetta is one of my new favorite ingredients.  I keep it in the freezer and simply shake out as much as I need.  It has a great flavor and since the cubes are small, it's the perfect flavor enhancer without being overpowering.   I sauteed the pancetta in my iron skillet (with about a teaspoon of butter) until just about crisped.

I sliced the leeks and sauteed them in the skillet with the pancetta - cooking long enough so the leeks were tender and the pancetta was fully crisped. 

I rolled my pizza dough very thinly after sprinkling my pizza stone with cornmeal.  I overlapped the potato slices and sprinkled kosher salt over them.  

I then layered the remainder of the toppings.  

I placed slices of brie and shredded parmesan on the leeks and pancetta as the final touch.  

The result was delicious.  The potatoes were perfectly tender.  The brie melted seamlessly and I couldn't even discern the unique flavor - the pizza was salty, crunchy, rich, and perfectly satisfying.  

Pizza really is one of our favorite meals - I never would have thought to put potato slices on my pizza - or even use brie for that matter - but it made the perfect Friday night meal.  And, don't worry, Mrs P, I made Rob and the kids a "pizza" with red sauce and white cheese.  This "pizza" was all mine - until we had friends stop by - and they inhaled the rest of it!  

Here is a link to the original recipe, if you want to take a peek.  The Pioneer Woman actually only has the recipe published in her cookbook (not on her blog).  With her permission, Tartelette has reprinted the recipe.

Favourite Thing Friday

is the beach.....

Rob and I have just booked a getaway for the beginning of April.




I think as humans we need hope, things to look forward to, and dream about.


Suddenly I don't mind the morning temps (7 degrees this morning), the slushy and dirty snow, and the fighting kids. I have a renewed passion for running - I will be wearing a bathing suit, hopefully!

My parents will be taking good care of our kids and I'm so looking forward to a little time together! Bring on the beach.

Head on over to see what Shay has declared as her favourite for this Friday!

High Hopes

So, tomorrow is "Valentine's Day" at the kids schools.  I guess the powers that be scheduled the holiday on a Friday so they could minimize the craziness of the sugar celebration. 

I really wanted to make oreo lollipops.  I did a little research and it sounded easy enough.  Um, not so much.  Oh, sure - I bought "Wilton" chocolate wafers and they melt beautifully.  The plan was for me to separate the oreos (I had a 50% success rate) and "glue" a lollipop stick with a dollop of melted chocolate.  It was a colossal mess.  The cookies cracked and wobbled - and the sticks pulled right out.  This was obviously not the most practical use of my time, since I had to make 95.  Grrrrr.....

 I thought about just running to Giant to buy ready-made Valentine's candy bags -  but I just sucked it up and dipped the oreos in chocolate [without the lollipop sticks]. 

Hopefully the kids have low expectations. 

Cinnamon Rolls

While I was making 700 cinnamon rolls in the month of December I wished I could have taken pictures.  The kids had a snow day last week and I decided that we needed a doughy, gooey, sweet treat for an afternoon movie.  Enter cinnamon rolls. 

Rob was a great photographer - capturing some really great "action" shots (see: icing being poured over rolls). 

If you're interested in the recipe, click here.  Otherwise, page down for a little calorie-free indulging!