Baked Apples Over Greek Yogurt

Well, this is a little embarrassing. As I leaned in to take a bite of this sweet, tangy, spicy dessert-posing-as-breakfast, I actually drooled onto my plate. Apologies for my table manners, but I couldn't have conveyed the deliciousness of this dish any better.

It smells like apple pie. See, now you're salivating, too.

Savory Pesto Oatmeal

Got leftovers? Here's an easy way to use them: Savory oatmeal!

Berry Thirst-Quenching Smoothie

In honor of Spring and the beautiful California sunshine that snuck in between forecasted storms, I raided my frozen fruit stash and blended up this sweet-tart beauty.

Juicy pink bubbles!

Drinking the Blues :)

Early this week, I shivered in my air-conditioned office and found myself craving a hot cup of tea (on a hot August afternoon, yuck). All I had at my desk was Earl Gray, and I don't care for Earl Gray! But I was desperate, so I brewed myself a cup.

I took one sip and regretted it instantly. Too flowery and pungent. Not the flavor for me. But I don't waste food, so I poured it into my thermos and took it home where I forgot about it it chilled in the fridge for several days.

Today I craved a smoothie, and I knew what the "secret ingredient" would be.

Mr. Whale wonders why blueberries aren't instead "violetberries."

Strawberry Milkshake

I initially meant to make a smoothie but ended up with a dreamy beverage that rivals strawberry milkshakes I've ordered at popular fast food joints... and is healthier. Yep, I said it.

I bet Kitty likes pink drinks.

Challenging Ingredient: Canned Cream of Crab Soup

This was one of those evenings on which everyone looks at each other with the dreaded question: "What's for dinner?"  A brief rummage through the kitchen cupboard produced this unfamiliar item:

Condensed Cream of Crab Soup

The directions called for half-and-half and a gentle simmer on the stove.  But after I opened the can, I decided a bit more effort was necessary to transform the unappetizing gray, fishy substance that jiggled inside.  The end result was a delicious pot of soup without a hint of can flavor or fishiness.

Savory Baked Egg, Potato, and Carrots

This recipe is a cross between my favorite Creamy Baked Eggs and these fantastic buttery baked potatoes.  The result is a cozy dish that leaves you wanting more, even after your belly is full!  The potatoes have a nice chew on the outside and are fluffy inside, and the carrots soak up the creamy, garlicky sauce while adding a touch of sweetness to the dish.  The sauce is the star here.

Toppings on My Toast

There's nothing homemade about this snack, but my taste buds were so taken with the flavor combo that I thought I'd post it.

Creamy Baked Eggs for Christmas Breakfast

Merry Christmas!  In 2011, Relish magazine printed a yummy recipe for a dish called "Baked Eggs with Olives."  Unfortunately, the link to the original recipe (www.relish.com/recipes/baked-eggs-with-olives/) no longer works, but per my notes the recipe was credited to Chef Jenn Louis at Lincoln Restaurant in Porland, OR.  Below is my adaptation.

Green Smoothie w/ Pineapple and Honey

One time, I woke up late and rushed to make a spinach, strawberry, orange juice, and apple smoothie.  It wasn't good because I forgot to add the apple. :(  This story has nothing to do with today's recipe, which I am enjoying whilst I type and will definitely be recreating in the future.

Cheater Smoothie... for Cheat Days

Sometimes I crave a milkshake rather than a smoothie, but what do I do when that craving hits at breakfast time?  Compromise!  I'll make a typical smoothie and add a special ingredient: a chunk of butter toffee.

Green Smoothie feat. Baby Kale

I've decided I prefer baby kale over spinach for its lighter flavor.  No matter which kinds of greens are thrown in, I always feel "cleaner" after drinking a green smoothie.  Don't be put off by the color!  This recipe makes about 2 servings, but I drank it all myself...

Patience Salad

This recipe is a bit of a tease because the onions need time to marinate.  I allowed my onions to marinate in an air-tight container in the fridge for more than two weeks, and it was worth it.

• spinach, washed and spun dry
• tomato, cubed
• avocado
• marinated onions (recipe courtesy of BenjiManTV)
• almonds, sliced
• mayonnaise (optional)

Tomato & Chard Egg Scramble... and an Apology

The original plan was to saute chard and eat it side-by-side with scrambled eggs, but somehow this delicious thing happened:

Black Bean Soup

Another one-pot wonder!  The canned black beans had jalapenos in them that gave the soup a good amount of heat.  Use a different canned bean or add avocados, cheese, and/or sour cream tone down the spiciness, if needed.

Hey, don't skimp on the bacon!  You will regret it!  LOL.

Green Smoothie (Yum?)

I've found that the least painful method of getting spinach into my family's tummies is to hide it!  Throw it into a sauce, soup, or casserole... cover it with cheese if possible.  If they don't notice it, they won't try to avoid it!

Today I decided to be a bit more "in yo face!" about serving spinach.

Sweet 'n Tangy Kale Salad

Raw kale tastes bitter to me, so I usually prefer to eat it cooked.  The sweetness and tartness of the dressing seemed to counter the bitterness in this simple salad.  I liked the dressing on the sweet side; feel free to adjust the ingredients to your preference.

In the Magic Cooking Pot: Split Pea Soup

My dear grandpa is on a limited diet and also prefers soft foods that he can manage with his dentures, so split pea soup seemed like a healthful meal he could enjoy.  I prepped all ingredients in the evening, then combined them in the morning and left them cooking in my trusty Crock Pot until I returned from work.  Grandpa ate a whole bowlful of this stuff for dinner, so I'd say this recipe was a success!

QUICKish Salmon Gumbo?!

We had salmon for dinner last night.  Costco sells huge fillets, so I baked one with miso-ginger dressing and the other with mayo and Tajin seasoning ("The ultimate fruit & vegetable booster"... yummmmm...).

Tonight, I received a special request for gumbo.  The recipe I found via Google was going to take well over an hour, and I didn't have a third of the ingredients on hand, so a surprising concoction was born.  The makeshift gumbo was delicious!  And was ready to eat in less than an hour.

A Savory Stir-Fry Shared Between Friends

This one's for you, Jan!

Ingredients:

• Brown rice
• Water
• Coconut Milk (canned)
• Butter
• Onions (chopped)
• Celery (chopped)
• Bell peppers (cut to bite-size)
• Canola oil, if needed
• Shrimp (I used frozen, rinsed and drained)
• Sriracha sauce
• Cilantro (chopped)

For the Rice:

1. Scoop uncooked brown rice into a pot, then add enough cold water to cover about 1 inch beyond the level of rice at the bottom of the pot.
2. Bring to a boil over high heat, then cover the pot and turn the heat down to simmer for 20 min.
3. Add some coconut milk, cover the pot again, and simmer for another 10 minutes or until the liquid has absorbed/evaporated.
4. Fluff the rice.

For the Stir-Fry:

1. While waiting for the water in the rice pot to boil, melt butter in a large skillet or wok over high heat.  Add onions and stir until golden.
2. Add celery and bell peppers.  Stir just until cooked through.
3. I added a little canola oil because the veggies weren't as "saucy" as I wanted.
4. Add shrimp and saute just until they turn opaque.
5. Drizzle sriracha to taste.
6. Add cilantro and stir.

Serve the stir-fry over the rice.  Season with salt and pepper to taste.