Red Quinoa and Pineapple in a Peanut Sauce

Lack of posting again on my part, I know I'm so totally guilty. See the thing is, is that I've been working on a new project called Mainely Maven. I love this blog, don't get me wrong. Yet I really find that I've limited myself extensively in having such a narrow focus. There are so many things I'd love to blog about, but in this particular one all I can do is talk books and cooking…

I'm not going to abandon this though! I just want everyone to know over the next few weeks this website will be transitioning (albeit slowly) to a new website, and also to a new focus. There will definitely still be book reviews, and lots of cooking though. So no fears there. 

Moving forward…

Red Quinoa and Pineapple in a Peanut Sauce

Main:

• Red Quinoa (1 Cup)
• Water (2 Cups)
• Onion (Diced)
• Tomato (Diced)
• Garlic Clove (Minced)
• Chunked Pineapple (16 Ounce Can, Liquid Drained)
• Butter (1 Tablespoon)

Sauce:

• Peanut Butter (3 Tablespoons)
• Rice Vinegar (3 Tablespoons)
• Soy Sauce (2 Tablespoons)
• Water (2 Tablespoons)

Instructions

• In a medium-sized pot bring together the Red Quinoa and Water together, bring to a boil, reduce heat and simmer for 15 minutes.
• Carefully drain out any excess water, and set aside.
• In a large wok melt the Butter, and sauté the Onion until translucent.  

• Add in the remaining main ingredients and keep on low heat, stirring occasionally.
• In a small bowl mix thoroughly the sauce ingredients, and add into the wok. 

• Cook on low for a remaining 10 minutes.

• Plate and Enjoy!!

This was really yummy, and such a quick and healthy meal to make. Plus leftovers = great!

Spiced Lentil and Sweet Potato Soup

Today is a soup day, in as much sense as any cold day is, and today was no exception. I can't believe how cold it is outside still. It's almost unfair… I'm counting down the days when I can actually see the backyard, and when I can venture forth to garden. I want so badly to have vegetables that I can grow, harvest, and cook with for this Summer. 

It makes me envious that the elves from Eldest are able to grow such things just by singing it into being… I wonder if I could do that sometime… Only I'm a horrible singer, so instead I'd probably kill whatever I was actually trying to grow… 

Moving on! I want to share this really nice and simple soup for the rest of these cold weather days.

Spiced Lentil and Sweet Potato Soup

• Sweet Potatoes (2, Cut into 1/2 Inch Segments)
• Lentils (1/2 Cup, Presoaked)
• Leek (Thinly Sliced)
• Whole Peeled Tomatoes (28 Ounce Can, Drained)
• Water (6 Cups)
• Butter (1 Tablespoon)
• Creole Seasoning (2 Tablespoons)
• Bay Leaves (1 Teaspoon)
• Salt (To Taste)
• Pepper (To Taste)
• Shredded Parmesan Cheese (Optional)

Instructions

• In a large saucepan, melt the Butter, and sauté the Leeks. Let this sit and sweat on a low simmer for around 5 minutes.
• Add in the Whole Peeled Tomatoes, and slightly mash. Let simmer for another 10 minutes.
• Add in the Water and bring to a boil, add in the remaining ingredients, and reduce heat to a simmer.
• Cover and let cook for 60 minutes, or until the Lentils are finally soft.
• Plate, sprinkle with Parmesan, and Enjoy!

This soup was very simple to make, and it's just the perfect thing to warm you up on these cold windy days. I love the way the Creole Seasoning helped perk this recipe up a notch, but wasn't over-the-top. 

It's something I'm sure the elves would love, especially because of the lack of meat and simplicity. If they don't I guess it doesn't really matter anyway since they're in Eldest and I'm out here.

Oh it's official, I've got my cat napping on my arm while blogging… I think that's a sign for me to say goodnight everyone. 

Reuben Paninis with Homemade Swiss Chard Coleslaw

I originally made this dish on Tuesday, however with all of the festivities I was unable to post about it until today. 

I made this recipe to reflect the leaving of the dwarves from the rest of Eragon's journey. The coleslaw is a reflection of the elves that have now joined with Eragon at Du Weldenvarden. 

I wasn't sure how well the coleslaw was going to work, after all I was using the stems from my leftover swiss chard. It ended up being such a great way to use leftovers, that I can't believe I have never thought of using the stems before. Usually they are just tossed out, and now I know something I can always use them for in the future. 

Reuben Paninis and Swiss Chard Coleslaw

For the Reuben's:

• Rye and Pumpernickle Bread (4 Slices)
• Cooked Corned Beef (2 1/2inch Slices)
• Sharp Cheddar Cheese (4 Slices)
• Sauerkrat (6 Tablespoons)

For the Swiss Chard Coleslaw:

• Cooked Swiss Chard Stems (8, Finely Chopped)
• Cabbage (1 Cup, Shredded)
• Carrots (1 Cup, Finely Chopped)
• Onion (1/2, Minced)
• Mayonnaise (1/2 Cup)
• Sugar (1/3 Cup)
• Milk (1/4 Cup)
• Lemon Juice (2 1/2 Tablespoons)
• Vinegar (1 1/2 Tablespoons)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Since the coleslaw requires a minimum of 3 hours to chill (or overnight), it's better to start this process first! 
• In a large bowl mix together the Mayonnaise, Sugar, Milk, Vinegar, and Lemon Juice. 
• Add in the remaining Coleslaw ingredients and cover in plastic wrap, and let it sit in the fridge. 

• On two slices of bread stack the Corned Beef, Cheddar Cheese, and Sauerkraut. Place the other slice of bread on top, and cook in a panini maker until the cheese has melted. 
• Plate and Enjoy!

I love simple sandwiches - sometimes you just can't beat that in a day. Not to mention this coleslaw, I don't know why I would ever buy coleslaw again, it's so easy to make!!

Tomorrow will be an interesting dish I'm sure, I just haven't come up with it yet… Those pesky vegetarian elves!

Corned Beef and Cabbage

Hello everyone!! This recipe is a dual-purpose one, and it's for both the book and Saint Patrick's Day!

I know a lot of you may not care as to why I think this recipe is also representative of the characters in Eldest, but I'm gonna tell you anyway!

It's hard not to reference The Lord of the Rings sometimes, but as such it becomes inevitable. I feel the only true meal of departure from Eragon and the dwarfish guards he has is this meal. To me dwarves always have seemed to be of Irish or Scottish heritage. It could be the way in which their temperaments are described, or the way they manage their beverage of choice, or even just some of the physical descriptions that get mentioned. Therefore I determined an American-Irish staple was in order, because let's face it - true traditional Irish staples do not contain just corned beef and cabbage…

Corned Beef and Cabbage

• Corned Beef (4 Pounds)
• Cabbage (Wedged)
• Baby Carrots (1 Cup)
• Potatoes (2, Cubed)
• Garlic Cloves (2)
• Cloves (2)
• Whole Peppercorns (10)
• Water (Enough to Saturate)

Instructions

• In a crockpot place in the Garlic Cloves, Cloves, and Whole Peppercorns. Lay in the Corned Beef, and pour in enough water to come up to the half way point. 
• Cook on low for the first 40 minutes.
• Swap the crock pot over to high for the next 5-6 hours. 
• Within the last 30 minutes of cooking add in everything but the Cabbage.
• During the final 15 minutes of cooking, add in the Cabbage. 
• Plate and Enjoy!

It may not be the prettiest picture, but I was too hungry to care much. One of the problems of blogging about food…

I love the way this style of corned beef comes out, I feel that the cloves add an extra depth of flavor. I personally am excited about the speciality sandwich I have planned for tomorrow though… Needless to say I purchased lots of corned beef to make more than one type of meal…

Considering where Eragon is going to be living now in Eldest I wanted to give a lot of meat dishes for Ricky. Pretty soon there is going to be a lot of vegetarian meals to reflect the ways in which the elves live… I'm also excited for those ventures though too.

Until tomorrow then!

Beer Bread

This is a staple in my household, and I love the ways that different beers can create unique flavors for the bread. It makes it unique every time you choose a new beer for the same recipe. As such I tend to use a black lager for it's strong flavor, and it's pairing with cheese and mustard. (We're also cheese-plate people around here…)

My last post was something I made in honor of Arya Svit-Kona from Eldest. This is something that represents the culture of a band of guards (specifically dwarves) on the move.
Mainly why I chose this beer bread to represent the dwarves first and foremost, is because of the heavy revelry that Eragon and Saphira had amongst them - with numerous kegs to boot as well. Plus this type of beer is just an excellent way to make a beer bread. It adds a lot of rich depth, and robust flavor.

Beer Bread

• Flour (3 Cups)
• Sugar (1/3 Cup)
• Baking Powder (3 Teaspoons)
• Salt (1 1/2 Teaspoons)
• Beer (12 Ounces, Any Kind)
• Shortening (1 Tablespoon)

Instructions

• Preheat oven to 375 Degrees Fahrenheit.
• Grease a bread pan with the Shortening, and set aside.
• In a large bowl mix together the Flour, Sugar, Baking Powder and Salt. 
• Slowly pour in the Beer of your choice, and mix well. (The batter should be sticky.)
• After the batter has been well mixed, carefully pour into the greased bread pan, and let sit for 30 minutes.

• Bake between 45-50 minutes, or until the top is nice and crisp. 
• Plate and Enjoy!

I love beer bread… Honestly it's the simplest thing to make, and it's so quick and easy. It makes a great party snack with dip that complements the choice of beer you had.

Not to mention it makes a bland sandwich become amazing. 

So to wrap up this post I just want to prep people for some fusion food soon. I'll be cooking for Eldest but incorporating trademark Irish-American Saint Patricks Day food for Tuesday! Yippee for that one!

See you all tomorrow with a quick little post as well!

Stuffed Swiss Chard and Roasted Potatoes

Fan Drawing of Arya

You know those moments where you forget something really important? It could be something like a document you were supposed to send, or a bill you were supposed to pay. Then you sit there and wonder how you could've ever forgotten something that important.

I feel very much like that, because after all this time I only ever thought of basing my cooking around Eragon and Saphira during this venture with Eldest. Yet by being so limited I truly forgot about a very important character that has been introduced - Arya, the elf. 

This is why I decided to really focus on a vegetarian meal that was also wholesome and filling. A much needed thing after grueling battles and scouting. 

Stuffed Swiss Chard and Roasted Potatoes

The Stuffed Swiss Chard

• Swiss Chard (3 - 4 Well-Sized Leaves,Stalks Removed)
• Rice (1 Cup, Cooked)
• Celery Stalks (3, Finely Chopped)
• Marinara Sauce (3 Cups)
• Shredded Mozzarella Cheese (1 Cup)
• Water (1/4 Cup)

The Roasted Potatoes

• Potatoes (4, Chopped into 1/2 inch Pieces)
• Red Pepper (1/2, Finely Chopped)
• Scallions (Bunch, Finely Chopped)
• Butter (1 Tablespoon)
• Paprika (1/2 Tablespoon)
• Garlic Powder (1/2 Tablespoon)
• Onion Powder (1/2 Tablespoon)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a large pot, enough water to cook the Potatoes to a boil. Add in the Potatoes and cook until soft. Drain and set aside.
• Meanwhile in a large bowl mix together the remaining ingredients from the roasted potatoes section, and carefully add back in the Potatoes.
• Lay out in a roasting pan, and set aside.
• Preheat the oven to 375 Degrees Fahrenheit.
• Mix together the Cooked Rice and 2 Cups worth of the Marinara Sauce, and add in the Celery. 
• Lay down the Swiss Chard leaves, and add around 4 - 6 Tablespoons of the Rice mixture, and carefully fold in like a burrito.
• Lay seam side down in another rousing pan. Cover each roll with the remaining Marinara Sauce, and sprinkle with the Mozzarella Cheese.
• Carefully pour in water in the side of the roasting pan, and cover with tin foil. This will help keep the Swiss Chard leaves from becoming crisp on the bottom and sides. 
• Place in the oven both roasting pans, and cook for around 10-15 minutes.
• Plate and Enjoy!

Extra Cheese - Please!

Spuds!

I'm gonna throw this out there and say - by far my favorite recipe thus far! I made a lot of these hoping for leftovers, but Ricky and I ate them all. The best thing about that though is how healthy these are though. It's not empty calories, and how can too much swiss chard be a bad thing?! 

I don't know how the elves of Du Weldenvarden would feel about this as a meal, but I'm certainly pleased I remembered to cook based on the elves in Eldest.

Until Friday folks!

Maple-Mustard Burgers on a Pretzel Bun

I know I know, a hamburger isn't particularly engrossing for a recipe. Needless to say this is just a filler recipe because quite frankly I'm a little behind on blog posts for how far I've read into Eldest. I can at least say no one will shun me for being dishonest, because I could just lie about why I chose a hamburger… But I didn't.
This post is going to be short and sweet, and it's because after all, it's only a hamburger…

Maple-Mustard Burgers on a Pretzel Bun

• Hamburger (1/2 Pound)
• Pretzel Buns (2, Toasted)
• American Cheese (2 Slices)
• Worcestershire Sauce (2 Tablespoons)
• Mustard (3 Tablespoons)
• Maple Syrup (2 Tablespoons)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a small bowl combine the Mustard, and Maple Syrup. If it is slightly runny, add in a bit more Mustard. Set this aside.
• In a large bowl, mix together the Hamburger, and Worcestershire Sauce. Form two Hamburger Patties, and set aside.
• Heat a large skillet to medium heat, and cook Hamburgers until desired internal temperature is met. Melt the American Cheese during the final minutes.
• Slather with the Maple-Mustard, and any other dressings.
• Plate and Enjoy!

I promise Tuesday will be a well-planned meal!!! Catch you all then!

Slow-Cooked Boneless Ribs with Baked Beans

Copyright: The Project 333

Hey everyone. Sorry I've been so off my game lately with timely blogging. It's been one heck of a week in terms of projects I've got going on.
I recently started this thing called Project 333. It's essentially a way to help declutter your life, and closet by making you have to wear 33 items for 3 months. I went through all my clothes between Friday and Saturday and was able to finally get a good start for what my choices will be. Who would've though clothing though is more complicated than cooking… It was a huge daunting task but I'm about to finally embark on it!
The thing that wasn't daunting - these delicious slow-cooked boneless ribs.

Slow-Cooked Boneless Ribs with Baked Beans

• Country-Style Boneless Ribs (1 Pound)
• Onion (Quartered)
• Red Pepper (1/2, Chopped)
• Carrots (2, Sliced)
• Baked Beans (8 Ounce Can)
• Water (1 Cup)
• Mustard (2 Tablespoons)
• Maple Syrup (2 Tablespoons)

Instructions

• Place the Water, Onion, Red Pepper, and Carrots into the crock pot first.
• Lay the Boneless Ribs on top of the vegetables, and drizzle with the Mustard, and Maple Syrup.
• Carefully place the Baked Beans onto of the Boneless Ribs, and cook on low for 5 hours.
• Plate and Enjoy!

Not the world's most graceful picture, but at the end of the day all that matters is the taste. 

For instance, meals cooked after battles fought, and barely won need to be hearty. However those meals aren't always made for plated sit-downs. These ribs were slow-cooked together with many ingredients because to me it's what's easiest in battles. Just like Eragon and company had to do in Eldest. Then again, my logic isn't always the best because 5 hour slow-cooked meals probably aren't a thing for battle-fields either… Oh well…

I'll be posting another meal soon for this novel, it just won't be as inventive. After all I do run out of ideas sometimes...

Rabbit and Vegetable Soup

Tonight's been one heck of an evening… To say this was an easy meal to make is sugar-coating the reality of a situation. I really wanted to make a rabbit soup not because I want to eat cute bunnies, but because it's indicative of the food and game characters eat in a book like Eragon.
Yet those little bunny legs… They almost did me in. I've been sick since Saturday and I'll tell you trying to carve up this rabbit didn't do me justice. (I'm talking vomit-inducing butchery…)
I really wanted to treat this no different than a young chicken or cornish hen, but as soon as you open that package it's clear what's really there. It's a damn rabbit with it's head cut off - yep I'll break it clearly.
I managed to split the breast bone open, and lay it down spatchcock style on a roasting pan, and that's when I knew I could go no further in butchering the rest of the rabbit. So I just carried on and baked it whole…

The one thing I'll impart before I give ya'll the recipe is this, yes it tastes like chicken. Venture forth and debate if you want rabbit too, if not sub it out for some chicken. Otherwise carry on!

Rabbit and Vegetable Soup

• Rabbit (3 Pounds)
• Cooked Bacon (4 Slices, Cut In 1/8ths)
• Potatoes (2, Thinly Cubed)
• Carrots (2, Finely Sliced)
• Parsnip (1, Finely Chopped)
• Onion (Minced)
• Garlic Clove (1, Minced)
• Cabbage (1 Cup, Shredded)
• Rosemary (2 Stems)
• Thyme (1 Stem)
• Bay Leaves (4 Whole)
• Salt (To Taste)
• Pepper (To Taste)
• Water (5 Cups)
• Olive Oil (2 Tablespoons)

Instructions

• Preheat oven to 350 Degrees Fahrenheit.
• After cleaning out the Rabbit, remove the front two legs, and place in a small pot with 2 Cups of Water.
• Take the Rosemary, Thyme, and Bay Leaves and place into the pot with the Rabbit Legs. Bring this to a slow boil, and reduce to a simmer. (This is your Rabbit Broth)
• Carefully cut open the breast bone of the Rabbit (spatchcock style) and lay out flat on a baking sheet. Brush the skin lightly with Olive Oil, and season with the Salt and Pepper. 
• Place the Rabbit in the oven, and bake for 90 minutes, basting with the Rabbit Broth every 20 minutes until finished. 
• Meanwhile in a large pot, place together the remaining ingredients, and bring to a boil.
• Remove the Rabbit from the oven, let cool, and add the meat into the soup.
• Plate and Enjoy!

I luckily always plate one bowl before my fiancé touches the cooking, and its a good thing too because this is what we had to throw out after he tampered with the cooking! Needless to say it was a huge waste… The best thing was the bowl above! It tasted like a chicken soup, and I can say I'm glad I ventured out and tried to cook this rabbit, but for what it's worth - I think I'll be stickin' with chicken. If any of you are curious as to the Mr. Nadeau Fiasco, well just read a little further… 

I took this picture of Ricky, after he hastily grabbed a spoon to cover up what ruined this soup… Needless to say don't leave twigs of thyme and rosemary lying around. He tried using those as if they were coffee stirrers to move around the rabbit I put into the soup. The rest of the soup ended up being a darn rosemary factory, and became inedible even after a few attempts to offset the aromatic flavor. One 90 minute, vomit inducing preparation became one awesome snack for a hungry trashcan… Oh well! (The things we do…) 

I'm off to bed, and maybe a little bit of a snack… After all we had one bowl for two… 

Have a great night everyone, and I'd recommend chicken over rabbit any day of the week… Props to those who actually do hunt and kill their own though, and props to Eragon and any other fantasy book character that does as well!

Lamb Chops with a Fresh Herb Rub

Hello Friday! I've been missing you since Monday, and man have I needed you more than ever…

I feel like I have a slight form of cabin-fever, and it's been crazy how the temperatures still haven't really breached 20 Degrees Fahrenheit yet. Most of the food I'm cooking is reflective of the weather, and I think it's just because I don't mind curling up with a blanket and lying in a food-coma for a bit. After all when it's that cold out you don't feel guilty about it. Summer on the other hand makes you feel the guilt. Until then though - commense food coma!

Lamb Chops with a Fresh Herb Rub

• Lamb Chops (1/2 Pound)
• Olive Oil (4 Tablespoons)
• Sage (1 Tablespoon, Finely Chopped)
• Thyme (1 Tablespoon, Finely Chopped)
• Rosemary (1 Tablespoon, Finely Chopped)
• Garlic Clove (Minced)
• Shallot (Minced)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a medium-sized bowl, blend together all of the ingredients except the Lamb Chops.

• Place the Lamb Chops in the fresh herb mix, and massage with the mix. Cover the bowl, and let stand at room temperature for 5 minutes.
• In a medium-sized skillet, bring heat to medium-high. Add in the Lamb Chops and cook on each side around 4 minutes or until desired internal temperature.

• Plate and Enjoy!

These little lamb chops didn't last long, and my stomach is thankful for them! I didn't really serve a side dish with these like I should've, mainly it's because I was too lazy to come up with anything else today. You know how those days go though I'm sure!

I did want to include lamb though for Eragon as it's a meat that (to me) is useful to have in certain times. It's a double-use livestock as well since the wool can be harvested for a time, and then you can eat the lamb as well. It's something I find certain societies would desire in the book right now, and certainly lamb has a nice aromatic quality about it as well. Not too mention it's rich and savory with almost any ingredient...

Oh well, now that I've burned up my energy use, I'm going to get on some pajamas, and enter into a food-coma position. Wake me up when my fiancé is done watching his House of Cards marathon please! 

See you Sunday folks!

Open-Faced Pastrami Sandwich

There's a lot of things I love about certain recipes I come up with, and the top thing is frugality. Most leftovers always seem reminiscent of the original meal they were a part of. On some occasions it's not that much of a bad thing, on others it becomes overbearing and stagnant. 

This sandwich is a whole new meal, made from leftovers of three different meals - in other words a frugal feat!

Open-Faced Pastrami Sandwich

• Challah (2 - 4 Slices)
• Pastrami (1/4 - 1/2 Pound)
• American Cheese (2 - 4 Slices)
• Cabbage (1/2 Cup, Finely Chopped)
• Stone Ground Mustard (4 Tablespoons)
• Apple Cider Vinegar (1 Tablespoon)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Preheat oven to 350 Degrees Fahrenheit.
• Place the Challah on a baking sheet and set aside.
• In a small bowl mix together the Mustard, Apple Cider Vinegar, Salt, and Pepper. Set this mixture aside.
• Lightly cook the Cabbage in a skillet, and once finished (3 - 5 minutes) add to the mustard mix, tossing well.
• Using the same skillet, cook the Pastrami until done (5 - 7 minutes). 
• Put the Pastrami on top of the Challah, and let some of the cooking liquid seep into the bread.
• Place the Cabbage on top of the Pastrami, add the Cheese, and bake for 5 minutes.
• Swap the oven over to a low broil, and finish until the Cheese is just melted, and has a slight golden color on the edges.
• Plate and Enjoy!

This sandwich was the perfect blend of sweet and sour, salty and savory. The Challah really added a nice flavor to the overall sandwich, and it helped me utilize the bread before it went stale. I can't complain about that!

I found the open-faced sandwich a unique way to represent Eragon as well. Granted a regular sandwich would've sufficed, but I was craving this one. It also ties into the speedy nature in which meals must get cooked sometimes for Eragon and Murtagh. This was a pretty quick sandwich to make, and also wholesome and savory too. 

I'll be making something extra special tomorrow - if I can brave the -30 Degree Fahrenheit windchill…

If not I feel another bread recipe in order!

Bison Burgers

Hello everyone! Sorry for the really delayed post! I was supposed to publish this on Tuesday (Opps!) Needless to say I got a little behind on blogging as works become quite eccentric for the past couple of weeks.
I've also been adjusting to the role of being a dog mom. I think I'm doing well, and hey sometimes it's just fun to watch her dive bomb into the snowbanks out back. At this point they're so high that once she does I have to wonder if a rescue mission is in order. I'm happy to report that the cat and dog are becoming friends - albeit aloof ones… I'll take what I can get though.

Moving forward though:

Bison Burgers

• Ground Bison (1 Pound)
• Hamburger Buns (4)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a large bowl, mix together the Bison, Salt and Pepper. Form the meat mixture into four hamburger patties and set aside.
• Bring a large skillet up to medium heat, and throw in the Bison.
• Cook until desired internal temperature is met. (We did our's medium-well - just in case.)
• Place on the Hamburger Buns, and dress with any of the standard fixings that you'd like.
• Plate and Enjoy!

It's not the most gorgeous of pictures, but I was starving and wanted to eat. Sometimes you can't always win against yourself! 

I really wanted to make these as plain as possible because I've never had bison meat before. I really didn't want to alter the flavor too much so that I couldn't taste what was naturally there. It was the best decision I made because had I added anything else I would've lost the sweetness to the meat. I will say it does taste very similar to ground beef, and yet it's sweeter and much more tender. 

I chose to make these bison burgers to represent Saphira in Eragon. I have after all cooked based on the other characters but have thus far neglected an important one - the dragon. There wasn't a better way to do that then to cook something closer to a game animal. Hence the bison!

I foresee more bison in my future this summer, and I can't wait to taste it on a grill. As soon as my 10 foot snowbanks melt...

Homemade Croutons

Remember that moment in Wizard of Oz where Glinda tells Dorothy that the only way out of Oz is to think, "There's no place like home."

I do, and I'll tell you as of right now I'm thinking - there's no place like Maui, there's no place like Maui, there's no place like Maui… Yet here I am, again with another 10 inches of fresh snow outside, and not one but two 10 foot snowbanks outside of my house.

I'm getting enough cabin fever to make me as hot headed (and sometimes too quick to trot) as Eragon!

Next thing you know I'll be taking a sled off my second story roof thinking it's a good idea. Only I really wouldn't because let's face it - it's too damn cold for that crap! (-10 Degrees Fahrenheit with windchill.)

Instead I hereby take you to my recipe of the evening - croutons. (Sexy I know!)

Homemade Croutons

• Bread (2 Cups, Cut into 1 Inch Cubes)
• Butter (1 Tablespoon, Melted - or substitute for Olive Oil is using in salads)
• Salt (1 Teaspoon)
• Basil (1 Teaspoon)

Instructions

• Preheat oven to 375 Degrees Fahrenheit.
• Spread the Bread onto a cookie sheet, and pour the Butter over it. Mix together well.
• Bake for 5 minutes, and remove from the oven. Season with the Salt and Basil, and mix well.
• Bake for another 5 minutes.
• Use for salad, or soup!

I love these so much more than store bought croutons. I happened to use a pumpernickel bread which has so much more flavor than standard bagged croutons. These also paired well with my Butternut Squash and Chickpea Soup that I made Friday evening. 

Croutons, while certainly more of a luxury for Eragon, are something that are generally made out of stale bread. It's also something I can picture being eaten while riding in a saddle (or via dragon back) to give a small burst of energy. It's certainly something that will be needed for the grueling journey across the Hadarac Desert in Eragon. 

I hope to find you all back again come Tuesday, and I plan on cooking something a little different come then!

Butternut Squash and Chick Pea Soup

I'd love to start this post off by first saying the following - another blizzard!? It's even named Neptune! I mean come on already… Us Mainer's have now been consumed with snow for the past two weeks, not even a break really between storm systems. It's making my grocery shopping trips slim, and therefore my meal posts as well. Tonight though I was not going to be defeated! I went grocery shopping, and stocked up for the weekend, this blizzard isn't catching me with my fridge devoid of goods!
I also made lots of this soup because I know I'm going to be snowed in again, and nothing beats being snowed in than a hot bowl of soup. (Except maybe warm weather.)

Butternut Squash and Chick Pea Soup

• Butternut Squash (Chopped into 1 Inch Pieces)
• Onions (2, Finely Chopped)
• Carrots (3, Finely Chopped)
• Garlic Cloves (8, Minced)
• Chick Peas (2 - 15 Ounce Cans)
• Crushed Tomatoes (28 Ounces)
• Parsley Stems (1/4 Cup, Finely Chopped)
• Parsley Leaves (1/2 Cup, Finely Chopped)
• Water (1 1/2 Cups)
• Olive Oil (2 Tablespoons)
• Butter (1 Tablespoon)
• Salt (1 Tablespoon)
• Pepper (1 Tablespoon)
• Paprika (1/2 Tablespoon)
• Ground Coriander (1/2 Tablespoon)
• Cumin (1/2 Tablespoon)

Instructions

• Preheat oven to 375 Degrees Fahrenheit. Line a baking sheet with parchment paper and place the Butternut Squash on top. Blend with the Olive Oil, Salt, and Pepper.

• Place in the oven and bake for 45 minutes.
• Meanwhile in a large saucepan melt the Butter, and sauté together the Onions, Garlic, and Parsley Stems for around 5 minutes.
• Mix in the Carrots, Water, Paprika, Coriander, and Cumin. Bring to a boil and then reduce heat to a simmer. Cook until the Carrots are tender, around 10 to 15 minutes. 

• Add in the Butternut Squash, Chick Peas, and Tomatoes. Simmer for another remaining 10 minutes until well blended. 
• Plate and Enjoy!

I'm not one for eating while I'm cooking a meal. This time though I just couldn't help myself with this soup… I think thus far it's one of the best soups I've made in a long time. I loved the spices in it, they made the soup seem so comforting and home feeling without overpowering the other ingredients. The parsley stems added a nice pop of flavor as well that I wasn't expecting which was a pleasant surprise. (They have a peppery taste.)

I also couldn't help making a nice savory soup for this section of Eragon. It was just too fitting. Needless to say Eragon injured himself (again), and has been asleep for 2 days. It's a soup that one could take the time to make on the road, and it's hearty which is a plus for recovery. 

I wish I could've chargrilled the butternut squash over a campfire and then thrown it into a soup, but with 3 feet of snow in my backyard I doubt I'll be grilling anytime soon…

I'll be cooking again ounce Blizzard Neptune hits! So I hope I'll see you all then! If not it might be because you're out shoveling all storm - in which case I wish you the best of luck!

Bacon, and Caramelized Onion Salad with Homemade Bacon Vinaigrette

Sometimes we all make some great decisions. Other times we make some really shitty ones… Needless to say I've made both in a period of two days. The bad decision was thinking my fiancé and I would be able to help someone out by taking care of their dog for a couple of months. I mean in reality it's really not a bad thing, but for a cat lover like me it's created two different sides of our little family. Myself and Bella (cat) on one side, Rick and Allie (dog) on the other… Who knew in two days such little four-legged creatures could create such chaos in our tiny home!
The good decision though that may have been the saving grace was this quick and simple salad. (Who knew!) Yet all four of us bonded over the smell of bacon sizzling in the skillet, and all of us partook in a little tasting before the salad was done. So will the next two months be fixed over a plate of bacon? Probably not, but the outlook seems a little sunnier! Unless you hate bacon, in which case I suggest you read no further!

Bacon, and Caramelized Onion Salad with Homemade Bacon Vinaigrette

• Romaine Lettuce Head (Chopped)
• Carrot (1, Grated)
• Red Onion (1/2, Thinly Sliced)
• Sun-Dried Tomatoes in Oil (4, Chopped)
• Bacon (5 Slices, Cut in Half)
• Apple Cider Vinegar (3 Tablespoons)
• Sugar (1 Tablespoon)
• Mustard (1/2 Tablespoon)

Instructions

• In a large bowl combine the Lettuce and Carrot, and set aside.
• In a large skillet fry the Bacon until crispy, turn off the heat, and set the Bacon onto a paper towel to remove excess grease. 
• Saute the Red Onion, and Sun-Dried Tomatoes until caramelized. Place into the salad bowl, and set aside.
• In the large skillet the Bacon was cooked in, leave around 3 tablespoons worth of grease, and add in the remaining ingredients mixing well. This will be the vinaigrette for the salad when needed.

• Crumble the Bacon over the salad, slowly add a small amount of the warm Bacon Vinaigrette, and mix well.
• Plate and Enjoy!

This salad was very tasty, and I personally love warm and cold salad combinations. The crisp romaine lettuce really works with the lightly caramelized onions and warm vinaigrette. Another thing is that it's a double bacon recipe - what's not to love!

Eragon and Brom may not be able to always enjoy nice meals in Eragon by Christopher Paolini - but I can say that going to taverns when they have a moment would be rewarding. The great thing about this type of recipe - no waste. Even the dregs of grease in a skillet are utilized to make another delicious thing.

I'm keen on trying to cook as frugal as possible, and it helps because in Eragon (thus far at least) food can't be wasted - not for a second. Any meals that are rich should be savored, and even then they can't be too obscene in ingredients. My kitchen is going to be a frugal one for awhile, but I'll be splurging every now and then for a tavern style meal.

I'm off to battle the ever epic battle of cat versus dog, they certainly aren't Urgals from the book but sometimes they make me wonder...

Sausage, Cabbage, and Bean Skillet Meal

Tonight has been such a productive night, and it's such a relief for me to have it all done. Upstairs has been a bit (more like a lot a bit) of a train wreck. It's been my craft room, construction room, and storage room all at once. It's been making this blog kind of sink to the back of my mind a bit because that room was originally my blogging room. (Opps!) 

I'm happy to say though that the whole room has been refinished, and properly painted! Now my blogging should soon be back on it's normal schedule!

Enough about that crap though, and back to what we're all really here about - food and books!

I'm in that point in Eragon where the Brom and Eragon are back on the road. I kind of made the assumption that after leaving Teirm they would've been able to pack their saddlebags with some nice things. I did up the amount of ingredients one would normally carry on the road however at least the smoked sausage is something I can justify as a travel food. (At least true smoked sausage would've been.) This is also a perfect one skillet meal if anyone was out camping!

Sausage, Cabbage, and Bean Skillet Meal

• Sausage (1, Thinly Sliced)
• Celery (2 Stalks, Thinly Chopped)
• Carrot (1, Thinly Sliced - Julienned)
• Onion (Finely Chopped)
• Garlic Cloves (2, Minced)
• Cabbage (1/2 Cup, Shredded)
• Diced Tomatoes (15 Ounce Can)
• White Beans (15 Ounce Can)
• Kidney Beans (15 Ounce Can)
• Butter (1 Tablespoon)
• Bay Leaves (1/2 Tablespoon)
• Thyme (1/2 Tablespoon)
• Salt (1 Teaspoon)
• Pepper (1 Teaspoon)

Instructions

• In a large skillet melt the Butter on high, add in the Celery, Carrot, Onion, and Garlic Cloves. Sauté for around 5 to 7 minutes.
• Add in the remaining ingredients, bring to a low rolling boil, and reduce to a simmer. Cook for a remaining 5 minutes.
• Plate and Enjoy!

It's certainly one of the more colorful dishes I've had in awhile, and certainly full of good hearty food. This one-skillet-wonder also has a lot of protein in it to keep you going when working hard. (Or fighting Urgals!)

See ya'll soon! I've got some more reading to enjoy in my freshly painted bedroom!

Rosemary Roasted Spaghetti Squash Seeds

I cannot believe that Superbowl XLIX is finally here!!! I have so much stuff to cook this evening it's incredible - but I can't wait.

I'm devouring Eragon and it's so pleasant, most of the other books I've been reading haven't given me that joy. I really wanted to use up the leftover seeds from Friday's recipe, and I think it's fitting. Eragon's family are farmers, and almost everything would be utilized as opposed to being wasted. If anything making those seeds made me forget how I should be doing more with the produce I cook with.
One of the nice things about having a few raised garden beds is how my fiancé and I can actually grow our own produce. From now own I'm going to save any seeds from produce - and hey maybe this Summer my recipes can be made from my own produce!

Rosemary Roasted Spaghetti Squash Seeds

• Spaghetti Squash Seeds (Dried, and Cleaned)
• Olive Oil (1-2 Tablespoons)
• Dried Rosemary (1 Tablespoon)
• Salt (1/2 Tablespoon)
• Pepper (1/2 Tablespoon)

Instructions

• Preheat the oven to 350 Degrees Fahrenheit.
• Spread the Seeds out on a baking sheet, and drizzle with the Olive Oil.
• Sprinkle the Rosemary, Salt, and Pepper on top and mix well.
• Bake for 10 minutes. You should hear the seeds pop - that's how you know they're done!
• Package and Enjoy!

I love these roasted seeds, not to mention it is such a simple and easy snack to make. I remember doing this with all the pumpkin seeds my family would get after carving a pumpkin. My sister and I used to love scrubbing out the guts of the pumpkin, and we'd all sift through for the seeds. 

The rosemary adds such a nice depth for these seeds, and great for a little snack!

Now I'm off to cook 40 chicken wings, 4 pounds of baby back ribs, bruschetta, cocktail meatballs, baked beans, and some other snacks!

GO HAWKS!

American-Chinese Sriracha Chicken Wings

Because sometimes inebriated cooking is my best invention. I won't go into too much talk here as I'm afraid of how it my turn out with the key-strokes, but let's just say these wings were perfect for a late night snack for the football game. After all this little family runs off of Football Sundays and Fantasy Football Memories. (No but really…)

I chose this blend of an American chicken wing and Chinese sauce because of how See has now taken a view into Los Angeles in Flower Net - so stay tuned and give these spicy wings a try!

American-Chinese Sriracha Chicken Wings

• Chicken Wings (As Many As You'd Like!!!)
• Sriracha Sauce (3 Tablespoons)
• Franks Hot Sauce (3 Tablespoons)
• Honey (1 Tablespoon)
• Butter (1 Tablespoon)
• Sweet Baby Rays Sauce (1 Tablespoon)
• Chinese Five Spice (1 Teaspoon)

Instructions

• Preheat oven to 350 Degrees Fahrenheit. 
• Place the Chicken Wings on a baking sheet, and bake for 12 minutes. 
• Mix together the remaining ingredients and after drizzle half on the Chicken Wings.
• Bake for another 12 minutes. 
• Use the remaining sauce for dipping.
• Plate and Enjoy!

Night night everyone!!! See ya'll on Tuesday!

Slow-Cooked Barbecue Ribs

 I've been on an extreme cooking binge lately, and I think it's because I'm just so happy that I want to push food onto Ricky. He definitely deserves some of his favorite meals! The reason why I'm posting this one so late is because I wanted it to be done in time for Ricky and I to eat together once he got home from "Bro-Night"!

It's actually quite fitting too since the men in Daggerspell were involved in a random war. Usually that means they feast quite extensively on pork or some such, and well I assumed some pork ribs would be lovely tonight. It's a little different, and I'll post this as a warning - you're not going to want to wait when you smell these cooking… Honestly I almost went to war with myself on wanting to sample these before they were done. I think I beat my own father's rib recipe. (Yeah Papa I said it!)

So slow cook these little babies be it a "Bro-Night" or a "Girl-Night"!

Slow-Cooked Barbecue Ribs

• Rack of Ribs (1 Pound)
• Onion (Quartered)
• Spicy Mustard (4 Tablespoons)
• Montreal Steak Seasoning (4 Tablespoons)
• Sweet Baby Rays Barbecue Sauce (1 Bottle - Don't Be Cheap!)
• Whiskey (1/2 Cup)
• Water (1 Cup)

Instructions

• Remove the Ribs from the package and trim any of the fat. Don't forget to also trim the membrane on the back of the ribs. (AKA 'Silver Skin'.) Depending on the size of your Dutch Oven you may have to split the rack of Ribs in half. (Or 1/3's.)
• Preheat oven to 350 Degrees Fahrenheit.
• In a dutch oven place the Onions on the bottom, pour the Water in and add 1/3 of the Sweet Baby Rays.
• Rub the rack of Ribs with the Mustard, and then sprinkle generously with the Montreal Steak Seasoning on all sides. Lay down into the Dutch Oven, and pour the remaining Sweet Baby Rays onto the Ribs.
• Don't forget to drizzle Whiskey onto the Ribs as well, and pop into the oven.

• Bake for 2 hours or until the Ribs are throughly cooked.

Half Way Cooked

• Plate and Enjoy!

These ribs were so tantalizing just cooking in the oven, and I was afraid of a let down once I finally got to eat them. I was definitely not disappointed - these were probably the best I've had in quite some time. 

I highly suggest enjoying these some night, and trust me the meat will fall right off the bone.

This was my last recipe for Daggerspell by Katharine Kerr, and I'll miss the cooking from it - not much else though. Look for my review tomorrow! Night ya'll!

Hearty Ham Casserole

What do you do with a hunk of leftover ham? Put it in a hearty, cheesy, and delicious casserole! The best part of this was being able to cook with my best friend Erica! Normally I only am cooking for myself and Ricky, so it's always nice to have someone else over for my Cook and Books recipes. (Not to mention girl nights no matter how old you are, are simply much needed.)

I think this would've been a simple meal, but a hearty one for only the nobility in Daggerspell but hey, I guess that makes us kings everyday here to be able to eat this. I think it's fitting though having been able to utilize some leftover ham (let us not waste), and other ingredients I had. Except for having to make Erica bring me to go get milk. Ooops!

Hearty Ham Casserole

• Ham (2 Cups, Finely Diced)
• Potatoes (2 Cups, Chopped)
• Corn (1 1/2 Cups)
• Onion (Finely Chopped)
• Butter (1/4 Cup)
• Flour (1/3 Cup)
• Milk (1 3/4 Cups)
• Cheddar Cheese (2 Cups)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Preheat oven to 350 Degrees Fahrenheit.
• In a large pot, boil the Potatoes until cooked, but not too tender. Drain, and put into a bowl.
• Mix into the bowl the Ham, and Corn. Slightly mash the Potatoes but not so they're completely smooth. (You still want some chunks.) Set aside.
• In a sauce pan saute together the Onion and Butter. Once the onions have sautéed for approximately 10 minutes you can add in the Flour. Mix together until smooth, and slowly pour in the Milk.
• Bring that mixture to a slight boil, as it will thicken up slowly - pour into the bowl of set aside Ham, Potato, and Corn mix. Mix together well, and season with Salt and Pepper.
• Put this mix into a large casserole dish, and bake covered for 20 minutes. Remove from the oven and spread the Cheddar Cheese on top, and bake this uncovered for 5 minutes. 
• Plate and Enjoy!

I know it doesn't look very appetizing, but Erica and I went for seconds. It was a great use of some of my leftover Brown-Sugar Glazed Spiral Ham, and also a way to enjoy some of my casserole dishes that I never get to use. Plus girl nights never involve healthy salads - they involve yummy hearty food!

I just put my oven into self-cleaning mode for the rest of the evening - which means I need to make something awesome to dirty it up again come Sunday! So I hope I'll see ya'll then!