Guacamole

In the mood for some Saturday laziness, time to catch up on some TV. What better way to enhance the experience and use some avocados I have bought at the same time. 

recipe:

2 ripe avocados 

3 tbsp tomato 

3 tbsp onion 

1 tbsp lemon juice 

salt and peper to taste 

I mash up the avocados and then garlic press the tomato and onion (it's easy and fast plus you get lots of juice). I put in the lemon juice and salt and peper. I severed these with pecan nut crackers. 

Best Saturday :)  

Leftover Bratwurst and Mushroom Frittata

A few days ago Chad made these insanely good bratwursts for dinner and we had a few left over in the fridge. I thought they would go really well with some mushrooms and eggs, plus I am really gung ho about eating our left overs. Makes me sad, for a number of reason, when I have to throw out food that has gone bad in the fridge.

5 eggs

chopped up bratwurst 

tomato 

mushrooms 

cheddar cheese 

bake at 375 for about 30 mins or until the top has browned a bit. 

I chopped up a potato and fried it in coconut oil, added salt and pepper to taste and there you go. 

Lavender Mint Lemonade

While I was at the market I found some dried lavender and thought it would be awesome in some lemonade, then Chad suggested I add some mint. It tastes flowery, sweet and sour all in one and it's super refreshing. 

recipes: 

2 c water 

1 c sugar 

3 tbsp dried lavender flowers 

3 tbsp mint leaves 

1/4 c agave nectar

1 c lemon juice 

boil water and add sugar, agave, lavender and mint. Once sugar has dissolved remove from heat and let steep for about 10-15 mins. Pour into pitcher and add lemon juice, then fill up the rest of the pitcher with cold water.  

Kale Salad

Today was a busy day and I felt like something healthy and light to eat for dinner. I love Kale salads, they taste great and if you don't finish it or want to pack some up for the next day the kale doesn't get all soggy like lettuce does when it has dressing on it.  

Kale

chickpeas 

black olives 

tomato 

avoado 

toasted pinenuts 

parmesan cheese 

I also used my handy dandy infused olive oil I make as a dressing, the added garlic, rosemary and truffle makes the salad. 

(infused olive oil recipe here)

http://cookingbrandy.blogspot.ca/search?updated-max=2012-11-23T22:21:00-08:00&max-results=7&start=21&by-date=false

Chad's Welcome Home Flourless Chocolate Cake

Chad has be away for awhile and I though it was be nice to make him a welcome home cake. He has been wanting me to make him a flourless chocolate cake for awhile now and lucky for him I had all the ingredients. 

recipe: 

4 oz bittersweet chocolate 

1/2 c butter 

1/2 c unsweetened coco powder 

3/4 sugar 

3 large eggs

preheat oven to 375 and line bottom 8 inch baking pan with wax paper. 

chop chocolate in small pieces and melt in a double boiler with the butter. Stir until smooth, remove from heat and put butter/chocolate mixture into a mixing bowl. Whisk in sugar and eggs and mix until smooth. Once you have that all mixed, sift in the coco powered and mix well. Pour batter into a 8 inch greased pan and bake in the middle of the oven for 25 minutes or until the top has formed a crust. let cool on rack 5 minutes before removing from pan. 

Corn Bread Sloppy Joe

Today I was browsing Pintrest and saw a post for sloppy joes on corn bread, enough said. 

Recipe:

1 pound lean ground turkey
1 small onion
3 cloves garlic
1 1/4 c ketchup
5 tbsp worestershire sauce
1/4 c packed brown sugar
3 tbsp vinegar
3 tbsp spicy mustard
2 tsp chili powered
3 tbsp cumin
1 tsp ginger
salt and peper to taste

I put browned the turkey and put it the crockpot and added all the other ingredients. I cooked it on low for 8 hours. The corn brean was boxed corn bread. I topped it off with some cheddar cheese and a scoop of sour cream.

Beef Stroganoff

For some reason I have been craving beef stroganoff, I think it has something to do with walking past the freezer section in the store and seeing the frozen microwave beef stroganoff. They always look so good on the box and when you open it it's horrible and tastes bad. I ended up looking through tons of recipes and I noticed most of them require a can of mushroom soup. I personally think that is cheating and also I dont like that fact I dont have control over what's in it. So I made my own sauce and added lean ground beef to it. I used rainbow pasta to dress it up a little for spring. 

recipe:

1 c. fried onions (the ones in a can you get at the store)

3 tbsp butter 

10 oz mushrooms 

4 cloves of garlic, minced

1/2 tsp thyme

1/4 c flour  

1 1/4 c chicken stock 

1 1/4 c cream 

1 pound lean ground beef 

pasta noodles 

Put fried onions in the food processor and process them down to crumbs and set aside.

Melt butter, add mushrooms, cook for about 5 minutes on med-low heat until all the liquid is released. After tuen heat to med-high heat and cook for another 5 mins until all liquid is absorbed again. Add garlic and thyme and cook until fragrant then add flour and onions cook until flour has browned a little, about 1 minute. Stir in cream and broth, reduce heat to low and cook for about 10 mins or until the cream has thickened.

After I cooked up the meat and added it to the mushroom cream sauce. I put that on top of the pasta and sprinkled left over fried onions on top.